Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


This mixture of uncooked grain flakes and dried fruit was introduced by a Dr Bircher at his clinic in Switzerland at the end of the nineteenth century. Today it is almost as familiar as cornflakes on the breakfast table and often more popular.

Making muesli at home means you can put in more of your favourite ingredients and v