Ingredients

• 300 ml plain kefir
• 80 g rolled oats
• 1 tbsp chia seeds
• 200 g mixed berries, fresh or frozen
• 1 tsp honey · squeeze of lemon
• 2 tbsp flaked almonds, toasted
• ½ tsp cinnamon

Method

1. The night before, stir the oats and chia into the kefir with the cinnamon. Refrigerate — by morning it's thick and gently tangy.
2. Warm the berries with the honey and lemon for five minutes until jammy. This can also be done ahead and chilled.
3. Layer into two glasses: kefir oats, berry compote, more oats, a final spoon of berries.
4. Finish with toasted almonds.

Ingredients

• 2 chicken breasts
• 120 g pearl barley, rinsed
• ¼ white cabbage, finely shredded
• 1 crisp apple, in matchsticks
• 1 carrot, ribboned
• 2 spring onions · fresh coriander
• Dressing: 1 tbsp white miso, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp sesame oil, 2 tbsp warm water
• 1 tsp sesame seeds · olive oil · sea salt

Method

1. Simmer the barley in salted water for 22–25 minutes until tender with a pleasant chew. Drain well.
2. Season the chicken and pan-fry in olive oil over medium heat, 6–7 minutes per side, until golden and cooked through. Rest, then slice.
3. Whisk the dressing until smooth. Toss the cabbage, apple and carrot with half of it.
4. Build the bowls: warm barley, dressed slaw, sliced chicken. Spoon over the remaining dressing and finish with spring onions, coriander and sesame.