“On my most recent trip, the local store’s seasonal speciality was Bärlauch pesto, and I couldn’t get enough of it! My favourite dish of the trip was a simple potato and spinach salad drenched in that pesto served with olives, capers, cheese, fresh bread and honey, also sourced from the little farm shop. I eat simpler dishes when I’m away; it’s very easy to overthink meals, especially when you’re faced with lots of ingredients, but the best food is the freshest food, and it just needs warming through and to be finished with a dash of seasoning.”

Plus it’s worth remembering that Germany has a lot of really brilliant seasonal food! “When you first asked me,” Judith laughs, “I thought, I have no idea, and then realised the variety on offer and I actually struggle to choose a favourite: strawberries, Bärlauch, Pfifferlinge, kale, pumpkin, rhubarb… this is why I go to farm stores: buy what has just been harvested and you can’t go wrong!”

Many Ferienwohnungen have very basic kitchens, so plan for one or two pans, a few knives, hobs, and perhaps an oven. Tapas style meals, consisting of salads, lightly grilled veggies, bread and cheese, are great, as they allow you to sample the local flavours without exerting yourself too much. Pack good olive oil, salt, and pepper, but don’t overdo it, Judith tells me. “I always assume I need lots of stuff, and I often pack peanut butter (I’m an addict!) and vegan 85% dark chocolate, but much more than that isn’t necessary. Embrace the newness and novelty of being somewhere different. You’ll be surprised by what you manage to whip up from a new, limited selection of ingredients.”

I asked Judith why she’s begun to travel in Germany more, and she replied: “Germany was never the first place I thought of when planning a trip, but after visiting Bavaria a few times in my adult life - and saw the incredible natural diversity of this country (honestly, the landscape reminded me of New Zealand in places) - I’m so excited to explore more. Yes, it’s exciting to fly abroad, but we shouldn’t overlook how great the environment on our doorstep is. Next on my list is the Sächsische Schweiz.”

Breakfast: Fresh coffee, granola (make a big batch before you go - see the recipe below for one of Judith’s favourite mixes), yoghurt and fresh fruit.

Lunch: A lazy picnic-style pick and mix of fresh food, for example, bread from the bakery, a salad made up of fresh veggies, hummus, bread, cheese and olives. A little bit of dark chocolate and roasted hazelnuts for dessert, along with an afternoon coffee.

Dinner: A batch of thyme-roasted sweet potato wedges, caramelised onions, toasted walnuts and spinach dressed in balsamic vinegar and olive oil.

Chocolatey buckwheat granola recipe

INGREDIENTS

2 cups rolled oats

1 cup buckwheat groats

1/2 cup flaked almonds (or whole almonds, if flaked ones are difficult to find, or other nuts if you're allergic)

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/4 cup broken flax seeds

1/4 cup cacao powder

3 tbsp coconut oil, melted

1/3 cup maple syrup

1 tsp cinnamon pinch of salt

Add-ins:

3/4 cup currants or raisins

INSTRUCTIONS

1. Preheat the oven to 180°C and line a tray with baking paper.

2. On the tray, combine all ingredients and give them a good stir - all dry ingredients should be coated with at least a little bit of liquid.

3. Evenly distribute the oat and buckwheat mixture on your tray and bake it in the oven for 20 - 25 minutes, occasionally checking on it to prevent burning.

4. Allow the granola to cool slightly before adding in the currants/raisins, then transfer to a big jar.

It will keep for at least a weeks but I can almost guarantee you that you'll eat it within the next few days!

For more granola recipes (including a topping idea for this one), and other food inspiration, visit Judith’s website.

Judith Gilles is the foodie behind judiliciousandnutritious.com! When she’s not dreaming about dark chocolate, peanut butter and ripe bananas, she is probably singing in her apron or serving a colourful variety of dishes (including a chocolate-filled dessert, of course) to supper club guests. She deeply believes in the importance of manifesting mindfulness in our daily lives, in order to become more wholesome. You can find her in her Berlin-based kitchen, where she works as a recipe developer, food photographer, food stylist, cooking course instructor and event host.

All photography is © Judith Gilles.