Apricot Granola out of the oven Laura of London Laura Nana

New Granola recipe

Here’s another granola recipe that I made this morning, similar flavours but a couple of new additions, I wanted it to be more fruity and nutty et voila – dried apricots go amazingly chewy when they’re cooked and replacing flaked almonds with chopped mixed nuts gives a really nice crunch.

Apricot Granola out of the oven Laura of London Laura Nana
Hot out of the oven

To make the compote I regularly have with it, I use half a tub of frozen mixed berries and 1-2 tablespoons of Agave with 1-2 tablespoons of water – all in a saucepan simmered for 5 minutes or so. Taste for tartness and pop in a tupperware container to go in the fridge once its cooled, it’ll keep for a week or so. If it is a little too sharp, add more agave.

Apricot Granola with natural yoghurt and frozen berry compote Laura of London
Apricot Granola with natural yoghurt and frozen berry compote

Dry ingredients 
2.5 cups oats
¼ cup flax seeds – I used Linwoods
¼ cup mixed seeds
¼ cup dried apricots chopped up small
¼ cup seedless raisins
¼ cup ground almonds
½ cup shredded coconut

Apricot Granola Laura of London Laura Nana
Granola with Apricot, coconut, nuts and seeds

Wet ingredients
1 tbsp coconut oil
1 tbsp nut butter
3 tbsp tahini
2 tbsp agave
3 tbsp maple syrup

Granola 'Wet' Ingredients Laura of London
Granola ‘Wet’ Ingredients

Put all the dry ingredients in a big bowl and mix. Put the wet ingredients in a saucepan and heat until they all melt and mix together.

Melted down wet ingredients Laura of London Laura Nana
Melted down wet ingredients

Pour the wet onto the dry ingredients and mix really well. Put it all on a lined baking sheet and into the oven at 180 for 10 minutes. Remove and turn it all over with a fork so other parts get a chance to get brown. Put it back in the oven for another 10 minutes then remove, stir and leave to cool. Pop your amazing cereal in an airtight container ready to use in the morning.


Greek Lamb Burgers

I call them Greek…it’s my take on a Greek style burger… Save anyone questioning their actual heritage! Enjoy and let me know what you think by posting in the comments below xxx



  • 500g lamb mince
  • 6/7 Jacobs crackers (very well crushed)
  • 1tsp fennel seeds
  • 1tsp ground cumin
  • 1tsp smoked paprika
  • 1tsp ground coriander
  • 3 spring onions, chopped
  • 1 egg
  • 1 clove garlic, grated
  • 4 burger buns

For the Yoghurt

  • ½ cucumber
  • 1 stick celery
  • Handful of chopped mint and coriander
  • 1tsp sugar
  • Squeeze of lemon juice
  • Sprinkle of paprika
  • 6tbsp Greek Yoghurt



In a saucepan, fry the spring onions with the fennel seeds for 3-5 minutes. Add the grated garlic at the end to get rid of the raw taste that tends to repeat on people. Allow to cool.

In a bowl add the mince, all the spices, the crackers, the egg and the mix from the saucepan. Season well and get in there with your hands to really mix it up, don’t be dainty – scrunch those mothers up!

Separate the mix in to four and roughly shape them into burger shapes with your hands or use a ring to do it fancy. Pop them in the fridge for 30 minutes.

Make the yoghurt by grating the cucumber and celery into a tea towel. Squeeze the water out as if your life depends on it. Get all of it out!!  Put it in a bowl with the herbs and yoghurt and mix to combine. When ready to serve sprinkle over the paprika.

Fry the burgers on a medium high heat, for 15 minutes – I usually do one side for 5 minutes on a high flame to get a nice char then the other side on a lower heat for 10 minutes. Allow to rest for 5 minutes covered in foil.

Toast your buns, add the burgers and yoghurt with a good squeeze of lemon juice. You could also serve them with rings of red onion and large juicy tomatoes.

Enjoy you lovely buggers!!

Kudhi – yoghurty curry

So this is an accompaniment that is somewhat addictive! At first sight you’d think it bland and uninspiring but pair it with the right curries and you will be surprised! Its great with my Potato Fry


500g pot of Natural Yoghurt
1 tsp sugar
1 tsp salt
2 tsp of whole cumin
8 curry leaves (not mandatory)


  1. Pour the majority of the tub of yoghurt into a small saucepan. Reserve about 2 tablespoons or so in the pot
  2. Add the salt and sugar and stir will
  3. In a separate frying pan, heat the cumin until fragrant
  4. Pound in a pestle and mortar or grind up in your spice mill if you have one
  5. Add this to the yoghurt pan and stir it really, really well
  6. Put it on a low to medium heat and keep stirring it until its nice and warm – about 5-7 minutes
  7. You’ll find it will go much looser
  8. Keep it warm whilst you get the rest of your meal ready
  9. When you are ready to serve, add in the reserved leftover yoghurt, this will thicken it up again
  10. Add the curry leaves and serve

The idea is to pour this over vegetable curries, potato fry or plain basmati rice, you can eat it with chapatis/rotis/naan breads too if you like  – i’ll post some veggie curries up soon for you to start pairing and testing!