Seasonal

Olive|August 2020

Seasonal
Make the most of fennel, red peppers, raspberries, mackerel, tomatoes and mushrooms this month
ADAM BUSH

PBJ flapjacks

50 MINUTES + COOLING

CUTS INTO 12 BARS | EASY

unsalted butter 75g

golden syrup 4 tbsp

crunchy peanut butter 100g

rolled oats 200g

raspberries 100g

RASPBERRY COULIS

raspberries 250g

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

Fennel salad

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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August 2020