Jinu Abraham, executive chef of the Heritage Hotel in Auckland, believes at least 50 per cent of our breakfast diet should be raw. This recipe, based on one served at the hotel's raw bar, is a sugar-free, raw alternative to jam for toast or to spoon on to breakfast cereals.
Raw prune preserve
for 4 people
Bite
Subscribe to listen
Access to Herald Premium articles require a Premium subscription. Subscribe now to listen.
Already a subscriber?
Listening to articles is free for open-access content—explore other articles or learn more about text-to-speech.