Pear Bircher Muesli with Honeyed Ricotta and Raspberries

· 2 cups rolled oats

· ½ tsp salt

· 1 ¼ cups apple juice

· 1tbsp currants

· 4-5 dried apricots, thinly sliced

· 2 pears

· 3 tsp butter

· 4 tbsp ricotta cheese

· 1 tbsp greek yoghurt

· ½ tsp cinnamon

· 2 tbsp clover honey

· 1 to serve raspberries

1. Put the oats, salt, juice, currants and apricots in a bowl, cover and refrigerate overnight.

2. In the morning, halve and core the pears. Grate one and a half into the oats and stir to combine, finely slice the remaining half.

3. Heat the butter and cook the pear slices until golden, set aside.

4. Mix the ricotta, yoghurt and cinnamon with a tablespoon of honey and serve with the muesli.

5. Drizzle over the rest of the honey and top with pear slices and raspberries.