ST201903

Serves 6

400g fresh strawberries

Fresh mint leaves

6-pack of ready-made meringues

500g natural yogurt

Ground cinnamon

Cook’s note: For a seasonal

substitute, use a mix of frozen

berries and/or cherries in place of

strawberries. Poached rhubarb

works well, too.

1 Wash and halve the strawberries,

place in a serving bowl with a few

fresh mint leaves.

2 Crumble the meringues into large

pieces and place in a serving dish.

3 Decant the natural yogurt into a

pretty dish, sprinkling with ground

cinnamon and a few fresh mint leaves.

4 Serve on a big platter and let guests

assemble their own mess to taste.

Serves 6

100g fresh raspberries

80gbutter

100ml agave nectar (or maple syrup)

1 tsp pure vanilla bean extract

50g sliced almonds, plus extra for

topping

125g oats

180g wholemeal spelt flour

½ tsp ground cinnamon

Light Eton mess

Raspberry & oat

breakfast bars

MERINGUE MID MORNING?

WITH YOGURT AND

BERRIES, WHY NOT!

END BRUNCH WITH

THESE BARS AND ONE

LAST COFFEE

½ tsp bicarbonate of soda

¼ tsp salt

180g wild strawberry jam

1 Preheat oven to 200C/Fan 180C/

Gas 6. Grease a baking tray (about

23x23cm) with butter and line with

baking parchment.

2 Heat the butter and agave nectar in

a small pan on a medium heat, stirring

until they have melted, approx 2–3

mins. Add vanilla extract and stir in.

3 In a separate large bowl, mix all the

dry ingredients. Add the butter mix,

stir well, then set aside about a

quarter of the mixture to use later.

4 Press the mix into the baking tray

and spread over the strawberry jam.

Sprinkle the fresh raspberries on top

along with the reserved mixture and

some sliced almonds. Lightly press

to firm down.

5 Bake for 25 mins or until golden

brown. Leave to cool for 10 mins, then

lightly cut into 6 bars whilst still in the

tray. Leave to cool completely, ideally

for a few hours, before cutting and

removing. This will help them stick

together and not crumble.

Cook’s note These bars also make

great snacks for another day and can

be frozen until needed.

Like a very good granola

bar – only nuttier and

popping with fresh

raspberry tartness