Greek yoghurt, granola and berry compôte

• By Nick Camilleri Preziosi and Alex Mattei

For the granola: one tub of Greek yoghurt, 200g of rolled oats, 50ml of sunflower oil, 125ml of honey, 25g of brown sugar, 75ml of water, a few drops of real vanilla extract (not artificial vanilla flavouring).

For the berry compôte: 150g of mixed frozen berries, the juice of half an orange, two teaspoonfuls of soft brown sugar.

To make the granola: preheat the oven to gas mark 3/160C. Put the sunflower oil, sugar, honey and vanilla into a pan with 75ml of water. Bring it to the boil, stirring constantly. Pour this over the oats in a mixing-bowl and stir. If there is excess liquid add more oats. The mixture should be sticky. Spread it out on a baking-tray and bake it for an hour. Now reduce the oven temperature to gas mark 1½/140C and continue baking for another hour or until the granola is golden. Turn off the heat, and leave the granola to dry out in the oven for at least a further hour or even overnight.

To make the berry compôte: cook the berries from frozen with the orange juice and sugar, for a few minutes until they are soft. Remove the pan from heat and allow it to cool. Refrigerate the mixture until you need to serve it. At the last minute, layer granola, yoghurt and berry compôte in four tall glasses and serve.