Soon after Mick and I married, we went on holiday to Cornwall and stayed in a B&B which served a delicious toasted muesli for breakfast. I went home thinking that I would like to make something like that and so I set about experimenting with toasting my own oats, nuts and seeds. With help from Mick, who is the ultimate taste panel, I finally perfected a toasted muesli which we both loved.

Having made the perfect breakfast cereal, the next obvious step was to open my own B&B in our Oxfordshire cottage. Everyone loved the cereal, I seemed to be making it every day. But it wasn’t until some American guests said “your granola is just so delicious” that we heard the name “granola”, and, of course, after that I always called it Granola.

Lots of guests said I should “bag it and sell it”, and whilst that has taken many years to happen, I finally did just that. Over the years I have modified the recipe here and there to take account of nutritional developments, in particular to reduce its glycaemic impact, but always with the view that my Granola should taste “just so delicious”.