We tiptoe around the kitchen trying to be as quiet as possible. I thought a fry up would be the most popular but at the moment the homemade granola and fruit seems to be a winner.
After breakfast it's a room tidy and hoover. My other half has managed to go out kitesurfing five times since Saturday and is definitely enjoying island life and it's great to be able to watch him from the living room rather than from a car park.
The guests staying this week don't eat dairy. Saturday I served elderflower jelly which was a great spring pudding I will do again and was easy. Tonight it's dairy free rhubarb crumble....
Dairy free rhubarb crumble....(serves 4-5)
6 rhubarb stalks
1 tsp vanilla bean paste
125g plain flour
1 handful porridge oats
100g dairy free spread
1 handful caster sugar
Top and tail the rhubarb and slice into chunks. Put in a pan with the vanilla, a splash of water and 2 tbsps or so of sugar. Put on a high heat. As it starts to boil add more water a splash at a time until the rhubarb is softened. Taste and add more sugar if you need it. Leave to cool.
Put the rhubarb in a heatproof tray and sprinkle the crumble on top. Put in a pre heated 200'c oven and bake for 20 minutes or so or until the crumble is browned.