With householders looking to shave cash from their weekly food budget, Kellogg’s has hit on a new idea to make their cereals more versatile. They’ve teamed up with TV chef Simon Rimmer to create sweet and savoury dishes using Nature’s Pleasure.

Rimmer’s recipes use the sort of ingredients you’re likely to find in your store cupboard, so you won’t need a quick trip to the shops to buy in more items. Of course, if all of that seems like too much effort, you can just enjoy the cereal with ice cold milk.

Nature’s Pleasure is a tasty museli that took one year to devise and features grains, nuts and fruit that hvae been baked with honey. It comes in a variety of flavours, including raspberry and cherry; almond, pecan and cashew; apple and blackcurrant and almond, pecan and raisin.

Here are Simon’s recipes:

Oat-rolled makeral fillets

NATURE’S PLEASURE OAT-ROLLED MACKEREL FILLETS
By Simon Rimmer
Ingredients
4 mackerel fillets
2 beaten eggs
50g butter
100g porridge oats
100g Nature’s Pleasure Almond, Pecan and Raisin
Juice of 1 lemon
Salt & pepper to taste

Method
Mix the oats and Nature’s Pleasure together, then lay on a plate
Dip each fillet into the egg, season on both sides and then into the oat mix
Melt the butter in a frying pan, when it starts to foam add the fillets and cook over medium/high heat for 3 minutes each side taking care when flipping the fillets over
Serve with fresh watercress, dressed with vinaigrette

Butternut squash savoury crumble

NATURE’S PLEASURE BUTTERNUT SQUASH SAVOURY CRUMBLE
By Simon Rimmer

Ingredients
For the base:
1 onion, sliced
200g butternut squash, cubed & roasted
2 leeks cut into large pieces
200g chopped cavolo nero or cabbage
2 cloves garlic, peeled & chopped
440g tin chopped tomatoes
Splash white wine
Seasoning – cumin, cinnamon, ground coriander,
Salt & pepper to taste
For the crumble:
150g flour
Pinch salt
200g cubed butter
150g Nature’s Pleasure Almond, Pecan & Cashew

For the topping:
150ml olive oil
Bunch basil – torn roughly
Juice of half lemon

Method
Fry the onion and garlic until soft then add the leeks and nero and cook for 3-4 minutes
Add the squash, tomatoes, wine & seasoning and cook for 5 minutes, then spoon into an ovenproof dish
Crumble – simply rub all the ingredients together, spoon on top and bake at 200ºc for 25 minutes until crisp and golden
Topping – blend the olive oil, basil and lemon and spoon over the crumble when piping hot

Rhubarb crumble tart

NATURE’S PLEASURE RHUBARB CRUMBLE PIE
By Simon Rimmer
Ingredients
For the pastry:
225g flour
100g butter
25g sugar
1 egg

A little milk to bind

Egg wash
For the filling:
250g rhubarb, chopped
Pinch ground star anise
Pinch ground ginger
150g sugar
Juice of 1 orange
For the topping:
100g flour
100g Demerara sugar
100g Nature’s Pleasure Raspberry & Cherry
150g butter
Pinch of ground cinnamon

Method
Pastry – pulse together the pastry ingredients in a blender, and then roll out.  Line a 200mm baking tin, chill for 2 hours. Bake blind at 200ºc for 15-20 minutes and then brush with the egg wash and cook for an extra 5 minutes
Filling – put the rhubarb, spices, sugar and orange in a pan and cook until just soft. Spoon into the pastry case
Topping – rub all the topping ingredients together, spoon on top of the fruit filling and bake at 180ºc for 12 minutes

Chocolate cheesecake

NATURE’S PLEASURE DOUBLE CHOCCIE CHEESECAKE
By Simon Rimmer

Ingredients
For the base
125g bourbon biscuits
125g butter, melted
125g Nature’s Pleasure Almond, Pecan & Cashew or
Almond, Pecan & Raisin

For the filing
900g full fat cream cheese
150g golden caster sugar
6 eggs
75g cocoa powder
200g chocolate (70% cocoa), broken

For the sauce
225g chocolate (70% cocoa), broken
250ml double cream
25g butter

Cocoa powder and grated chocolate to decorate…oh, and some clotted cream to serve!

Method
Base – crush the bourbon biscuits and add the butter, mix in Nature’s Pleasure.  Press into a 225mm spring sided sponge tin
Filling – place the 200g broken chocolate into a bowl over a pan of barely simmering water, ensuring the water doesn’t touch the bottom of the bowl, until melted
Pulse the cream cheese and sugar in a food processor until smooth
Add the eggs, then the cocoa and chocolate
Spoon onto the biscuit base and place in a preheated oven at 175ºC / 350f / gas mark 4 for about 1 hour until the top is springy to touch.
Allow to cool before turning out and then top with grated or chunks of chocolate and dust with cocoa powder
Sauce – melt the 225g broken chocolate and cream over another pan of simmering water.  When melted, whisk in the butter and serve immediately as the sauce will not
Serving Suggestion:
Serve a slab of this delicious cheesecake in the middle of very large white plate with a big spoonful of sauce, a dollop of clotted cream and finally, dust the edge of the plate with cocoa powder.

For stockist details visit: www.naturespleasure.co.uk