You can make this one with a mix of dried fruit and cinnamon or for a quicker option, as well as another use for that half jar of mincemeat in the fridge, simply blend a generous spoon of mincemeat with your preferred morning flakes and follow the usual Bircher formula from there.

Having made this one a fair few times now, I’ve also tried the Heston-inspired trick of mixing lemon curd with mincemeat – I can thoroughly recommend this twist.

I blended mine using a small food processor, through laziness as regards getting a knife & chopping board rather than necessity but it made for a pleasing, almost flapjack-like, texture.

A perfect, mid-week instant breakfast. Make two portions or more – it keeps perfectly well for a second day.

I moistened mine with the orange segments and a little almond milk. You could easily omit the almond milk & just add more orange juice, or swap for any milk you prefer.

No added sugar or honey to the non-mincemeat version – the dried fruit & orange are sweet enough. I reckon it came to about 450 calories – minus the lemon curd.

You could also adapt to make a smoothie by upping the milk to oat ratio and blending until smooth.

Serves 1

Ingredients

Oats	20	grams
Rye Flakes	20	grams
Natural Yoghurt	125	grams
Unsweetened Almond Milk	50	millilitres
Mincemeat OR mix of dried fruit and cinammon to taste (apricots, dates & figs were the original combination)	50	grams
Almonds	15	grams
Lemon Curd (Optional)	1	teaspoon
Orange Zest (Optional)	0.5	fruit

Main Equipment

1. Food Chopper or Sharp Knife

Method

1. If using a blender, place all the dry ingredients in and pulse to a coarse mixture. Or if using the mincemeat cheat, simply blend the mincemeat in with the oats & rye flakes. Depending on how much you like cinnamon, you may not need this if using mincemeat – I didn’t.

2. No blender? Finely chop the dried fruit and nuts and mix with the oats and rye flakes.

3. Add the orange if using – optional if using mincemeat, your call on how sweet you like it.

4. Add the almond milk, you want a slightly moist mixture but not much visible standing liquid – the oats and rye will absorb the moisture overnight. You can always add more in the morning if it’s too stiff.

5. Add the yoghurt and stir.

6. Leave overnight or for several hours, until it has the texture you like.

7. If it’s too wet, add a few chia seeds and leave for 15-20 minutes, they will firm it up in no time.

8. Top with a little orange zest for a final flourish or a teaspoon of lemon curd to really freshen the flavour.