Light & Easy like scrummy morning (tea slices)

Light & Easy - River Cottage
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Great with your morning cuppa

In River Cottage Light & Easy, Hugh delivers wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating. 

Today's scrumptious recipe, morning tea slices, are great with your morning cuppa as an effort-free but energy-packed breakfast or elevenses. And on Wednesday Hugh cooks up his spiced beef with bashed beans, exclusively for River Cottage Food Tube. 

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River Cottage Light & Easy - Hugh's morning tea slice
Watch the video, and have a go! Make Hugh's morning tea slices:

Ingredients (makes 10 bars)

100g millet flakes
75g whole, skin-on almonds
175g unsulphured dried apricots
200g pitted dates, chopped

100g dried apples


50g raisins

2 dried figs, tough stem ends snipped off
Freshly grated nutmeg (optional)
1⁄4–1⁄2 tspn ground cinnamon (optional)

Finely grated zest of 1 orange and juice of about 1⁄2 the fruit

Line a 19–20cm square tin or dish with cling film or baking parchment.

Put all the ingredients, except the orange juice, into the bowl of a food processor.

Pulse until well chopped and combined, stopping once or twice to scrape down the sides so the blades can process all the ingredients.

Slowly add the orange juice, pulsing the mixture until it comes together into a very stiff, chunky paste.

Press the mixture firmly into the prepared dish in an even layer, smoothing over the top.

Refrigerate for 3–4 hours or, preferably, overnight, then slice into bars. Store in the fridge. These bars will keep happily for at least a couple of weeks.

Try these other Light & Easy videos, exclusive to Food Tube:
River Cottage

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