What’s On My Table – With Alexandra Dudley

There is something incredibly rewarding about making your own granola. I have the same sense of satisfaction whenever I remember to make my bed in the morning – a feeling that the day ahead will be a good one. I tend to experiment quite a bit with granola, mixing up the nuts and seeds, sometimes using honey, sometimes maple. I made this recipe a few weeks ago and enjoyed it so much I have not veered off the original formula since. The combination of cardamom and citrus is a beautiful one that works particularly well with slightly tangy live yogurt and stewed or baked fruit. At the moment, I’m enjoying this granola with rhubarb, but am looking forward to eating it with roasted apricots, peaches and plums later in the year. 

I love an oat flat white in the morning. I bought the Sage Barista Touch coffee machine during lockdown and never looked back. I’ve also started using Glebe Farm oat milk in my morning coffees. It’s a family business based in the UK that uses British oats to create the creamiest oat milk. My latte art is far from perfect, but it tastes delicious.