PROPER STORE RECIPES

Steps:

• Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
• Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
• Whisk the yolks, sugar and cornflour together in a bowl until well blended.
• Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk.
• Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
• Pour the custard into a jug and serve at once.
• To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.