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Muesli Fruit & Pecan Bars Ingredients (makes 12 bars) 100g/4oz of butter, plus extra for the tin 100g/4oz of light muscavado sugar 4 tbsps of golden syrup 100g pack of pecan nuts 300g/12oz unsweetened muesli, preferably organic 1 medium ripe banana, mashed | |
Method Pre-heat the oven to 180oC/Gas 4/fan 160oC. Butter & base line an 18x28cm/7x11in or 22cm/8½in square tin with baking parchment. Melt the butter, sugar & syrup in a medium pan on a low heat, stirring until sugar has dissolved. Cool slightly. Chop half the nuts. Stir the muesli, banana & the chopped nuts into the pan until well coated. Spoon the mixture into the tin & press down with the back of a spoon until firmly packed. Scatter the whole nuts over, pressing them lightly into the mixture. Bake for 20-25 minutes until dark golden & the edges start to crisp. Leave in the tin until cold, then loosen edges with a knife. Cut into slices Will keep in an airtight container for up to 5 days.
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Quick Banana Splits Ingredients (serves 4) 4 bananas 4 scoops of vanilla ice cream 4 tbsps of good-quality chocolate sauce 2 tbsps of toasted flaked almonds |  |
Method Peel & split the bananas in half lengthways. Divide the eight halves among for plates. Top with the scoops of ice cream, drizzle over the sauce & scatter with the almonds.
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Banana & Yoghurt Layer Pots Ingredients (serves 4) 450g carton of thick natural yoghurt 3-4 bananas, cut into chunks 4 tbsps of dark muscavado sugar 25g/1oz of walnuts, toasted & chopped | |
Method Take four small glasses/cups or bowls & dollop about 1 tablespoon of the yoghurt into the bottom of each. Add a layer of banana, then some more yoghurt. Repeat the layers until the glasses/cups or bowls are full. Scatter over the sugar & nuts, then leave in the fridge for 20 minutes until the sugar has dissolved.
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Sticky Popcorn Ingredients (serves 12) 250g/9oz of popping corn 140g/5oz of salted butter 140g/5oz of light muscovado sugar |  |
Method Put 50g/2oz of the popping corn in a lidded bowl & microwave on high for 2½-3 minutes. Tip into a big bowl & repeat for more times with 50g/2oz popping corn each time (can be made & kept in an airtight container uo to a day ahead). Meanwhile, melt the butter in a pan then tip in the light muscavado sugar. Heat gently until the sugar has dissolved. Pour the caramel over over the popcorn & stir to coat. Cool, then serve.
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Voila! Ice Cream Ingredients (serves 4) 250g/9oz of frozen raspberries (or other frozen soft berries) 2 tbsps of golden caster sugar squeeze of fresh lemon juice 250g tub of Quark (you'll find this on the 'soft continental cheese' shelf) | |
Method Blend the fruit in a food processor with the sugar & lemon juice until slushy. Tip in the Quark. Blend well until it looks like ice cream & serve immediately.
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No-Cook Chocolate Crumb Cakes Ingredients (makes 20-24 stars) 100g of butter 200g of fine biscuit crumbs (eg, Digestives) 1 tbsp of sugar 2 tbsps of cocoa 1 tbsp of golden syrup about 100g of chocolate for topping Smarties for topping icing sugar for dusting |  |
Method Cream the butter and sugar together then add the cocoa and golden syrup and mix well. Blend in the biscuit crumbs. Roll and squeeze the mixture into a ball.
Dust your work surface and hands with icing sugar. Pat the ball flat using your hands, moving it around as you do to prevent it sticking to the work surface. Dust the top of the dough with icing sugar and roll until about 1cm thick and then cut with shaped cutters. Gather up the scraps into a ball, roll out and cut more shapes. Repeat until all the dough is used.
Melt the chocolate by putting in a bowl over a pan of boiled water – the steam will melt the chocolate, but you have to be patient. Spoon a small blob of chocolate onto each shape and pop a Smartie on top.
The biscuits can be eaten straight away but are best if set in the fridge for about half an hour first, and taste great cold!
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