My husband Paul is a big lover of muesli for breakfast. When we moved to China last June, it was difficult to buy muesli at the local supermarket. As a good wife, I was ‘forced’ to make our own version of muesli which I never thought I would do in a million years. But never say never.

As in China we have limited access to certain ingredients, the first batch of muesli was just a simple mix of raw rolled oats, unsalted cashew nuts, pecan nuts, sunflower seeds(if we are lucky to find them in the supermarket) and raisins. But for my husband, it was something special, something he could simply enjoy his morning coffee with. It was a triumph. Even my mother started to have my muesli.

when we had to shorten our 1-year plan staying in China and move back to UK in the end of February this year, I had the luxury to upscale the receipt to different level. I would lightly toasted the jumbo rolled oats (Scottish jumbo rolled oats are the best) in the oven (170 fan) for 5 mins. when they have cooled down, I will mix them with toasted cashew nuts, pecan nuts, pistachio nuts, sunflower seeds, flaxseeds, raisins and chopped dates. Now, I have been converted to a muesli eater. In fact, having a cup of coffee and a bowl of muesli with milk and fruit has become a simple pleasure for us.

what I have learnt from this, cooking is simple if love is the motivation!