Tiroler Grostl – Austrian Ski Food

Tiroler Grostl is an Austrian classic you must try when skiing this season. For the last eight years, I have been lucky enough to ski in Kaprun and a ski season in St Anton. This traditional Tyrolian recipe will always be on my list of mountain dishes to indulge in after a long morning skiing. This bacon, onion and potato fry-up is a real Alpine filler and tastes awesome with a cheeky fried egg, fresh garden salad and sauerkraut. Traditionally, this was a way of using up leftovers from the Sunday roast, similar to what I would call ‘bubble and squeak’. For a vegetarian Tiroler Grostl option, simply replace the bacon lardons with mushrooms, sweetcorn or courgette. You can also swap the potatoes with sweet potatoes and throw in freshly chopped chilli to spice things up.

Raspberry and Peanut Overnight Oats

Make a bowl of raspberry and peanut butter overnight oats that are indulgent yet healthy. It doesn’t get any easier and more delicious than creamy peanut butter and tangy raspberries. Overnight oats are a great way to keep you full until lunch for a low cost and offer endless flavours to pick from.