Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
10 min
min
10 mins
1) Place the yoghurt, blueberries, almond drink and cinnamon into a blender and blitz until smooth.
2) Pour the mixture into a bowl and stir in the oats, then cover and refrigerate for at least 4 hours, preferably overnight.
3) When ready to eat, drizzle with honey and top with the flaked almonds.
1) Place the yoghurt, blueberries, almond drink and cinnamon into a blender and blitz until smooth.
2) Pour the mixture into a bowl and stir in the oats, then cover and refrigerate for at least 4 hours, preferably overnight.
3) When ready to eat, drizzle with honey and top with the flaked almonds.
50 mins
10 mins
