Nigel Slater’s midweek treat: Bircher muesli, maple syrup and berries

Serves 2-3. Make the night before.

In a wide, shallow pan over a moderate heat, warm 125g of jumbo oats. Let them toast lightly to a pale biscuity colour, stirring them regularly, then tip them into a bowl or storage jar.

In the same pan, lightly brown 50g of flaked almonds, reserve a few for later, then add the rest to the toasted oats.

Pour in 500ml of apple juice – I use a Bramley variety for its kick of sourness – then add 250g of thick yoghurt and 250ml of kefir. Add 5 tbsp of sultanas and 2 tbsp of chia seeds. Stir the mixture well, cover tightly and refrigerate overnight.

In the morning, take out as much of the mixture as you need, coarsely grate an apple and stir it in.

In a small pan, warm 150g of dark berry jam – blueberry or blackcurrant are my personal favourites – with 5 tbsp of apple juice and 150g of blueberries or blackberries. Let the berries bubble for 2 or 3 minutes until they burst and their juices run.

Spoon the fruit and its juices over the muesli, then add a couple of tsp of maple syrup or honey to each. Scatter over the reserved toasted flaked almonds.

• Once made and tightly sealed, the muesli will keep for a couple of days in the fridge.

• The mixture will thicken overnight, as the oats soften and the chia seeds swell. You can alter its texture by adding a little yoghurt or apple juice.