KITCHEN CONFIDENTIAL
Chef Thomasina Miers reveals the food that fuels her day, and nutritionist Jenna Hope analyses the goodness in her grub
Thomasina Miers
FOOD DIARY
BREAKFAST
‘I have homemade muesli with pumpkin seeds, goji berries, walnuts and hazelnuts, plus rye, oat, bran and coconut flakes, all with whole milk. Sometimes I have sourdough toast with peanut butter, or my mum’s marmalade, too.’