50 MINUTES + COOLING
CUTS INTO 12 BARS | EASY
unsalted butter 75g
golden syrup 4 tbsp
crunchy peanut butter 100g
rolled oats 200g
lemon ½, juiced
icing sugar 2 tbsp
cornflour 1 tbsp
To make the raspberry coulis, tip the raspberries, lemon juice, icing sugar and the cornflour into a pan and cook gently until the raspberries have softened and made a thick coulis. Push through a fine sieve into a bowl. Cool.
Heat the oven to 180C/fan 160C/gas 4. Melt the butter, golden syrup and peanut butter in a small pan. Tip the oats into a bowl and pour in the melted mixture from the pan and stir well. Gently fold in the raspberries and then drizzle in the raspberry coulis, and fold a few times to ripple. Tip into a lined 20cm square tin and press down. Put into the oven for 20-25 minutes or until browned at the edges. Cool completely then cut into 12 bars.
PER BAR 211 KCALS | FAT 11G
SATURATES 4.3G | CARBS 21.8G | SUGARS 9.2G
FIBRE 2.9G | PROTEIN 4.8G | SALT 0.1G
20 MINUTES + SOAKING
SERVES 4 AS A SIDE | EASY
Use a mandoline or sharp knife to slice the fennel as thinly as possible.
fennel 2 bulbs, very thinly sliced
extra-virgin olive oil 2 tbsp
pomegranate molasses 1 tbsp
lemon ½, juiced
sumac 1 tbsp
mint a handful of leaves
Put the thinly sliced fennel into a bowl full of iced water to soak for 10 minutes, then drain really well – this makes it super crunchy and crisp. Tip onto a platter or serving plate.
Whisk together the oil, pomegranate molasses, lemon juice, ½ the sumac and some seasoning. Pour all over the fennel and then sprinkle over the remaining sumac and scatter with mint leaves.
PER SERVING 103 KCALS | FAT 6G
SATURATES 0.9G | CARBS 8.4G | SUGARS 7.6G
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