Part of my early training was at the five star Atlantis Hotel, in Zurich Switzerland. The Swiss are famous for their cold buffet work, mouth-watering chocolates and distinctively flavoured stringy cheese that gives the Swiss fondue its unique taste and texture. The culinary traditions of Switzerland have not changed since I worked there in the 1980’s. In fact, when I Captained the Welsh Culinary Team to Gold at the World Championships in 2005, the same dishes I was trained to cook were still on the menus in the restaurants! Dishes such as Raclette (melted cheese served with new potatoes and pickles), Bratwurst mit Rosti, (veal sausage and potato cake) and Engadiner Nusstorte (walnut and honey tart), were proudly promoted. However, one recipe I did bring back and continue to use is Birchermuesli, a Swiss style muesli, which is vastly different from the dried, saw dust type we can buy here. The Swiss eat their muesli at any time of day and when you have experienced it you will understand why. The recipe contains fresh fruit, berries, and nuts, which are laced with double cream. All the ingredients are left to stand over night to allow the ingredients to release their flavours. It’s a firm favourite of the guests at Carden Park and I hope you enjoy it too!

Ingredients

100grms Oats

25grms Caster Sugar

25grms Sultanas

25grms Chopped Mixed Nuts

50grms Chopped Dried Apricots

300ml Milk

300ml Cream or Yogurt

2 Grated Apples Skin On

2 Grated Pears Skin On

100ml Orange Juice

Method

Combine all ingredients together except berries and leave to stand over night in the fridge. Next day fold in the soft fruit and serve.