I might be fooling everybody into believing I’m a city kind of person the majority of the time.
But the second Autumn hits, all my hard work goes right down the drain.
With trees getting covered with fruit and bushes bending with berries, foraging brings out the most countryside-y aspects of my personality, and it’s very likely you’ll find me climbing on trees or getting my hair stuck in brambles in a desperate attempt to fill my fridge with some hand-picked seasonal jewels.
This breakfast parfait recipe was directly inspired by the first blushing plums (delivered to my door by Farmdrop) and a particularly succesful commute blackberry forage.
Combined with creamy Greek yoghurt and crunchy roasted hazelnuts, it makes for a super easy, perfectly seasonal and incredibly satisfying breakfast!
Yoghurt Breakfast Parfait with Plum Compote, blackberries and hazelnuts (serves 2)
Ingredients: 200g Greek yoghurt, 200g plums (stones removed and quartered), 50g blackberries, 25g hazelnuts, 2 tsp cane syrup (or other liquid syrup), 1/4 tablespoon cinnamon powder
1. In a dry pan, roast your hazelnuts for a few minutes until golden, then break them down to small-ish pieces with a mortar and pestle.
2. Comine the plums, cane syrup and cinnamon powder with a tiny bit of water in a hot pan, then simmer until the plums break down and reach a slightly jam-like consistency.
3. Layer the yoghurt, plum compote, fresh blackberries and roasted hazelnuts into two glasses. Top with more blackberries and hazelnuts and serve immediately.
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