OUTDOOR EATING
Makes 16 squares Takes 15 mins, plus chilling Cost per serve 40p
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PAG E7
300g white chocolate, broken into chunks 1/2 x 200g pack malted milk biscuits, broken into small chunks 100g macadamia nuts 2 x 100g pack pink and white mini marshmallows 1 x 18g bag freeze-dried strawberries
4 small strawberries, halved 4 red cherries, halved and pitted
1 Line a 20cm square loose-bottomed tin with nonstick baking paper. Set a large heatproof bowl over a pan of just simmering water. Add the chocolate, turn off the heat, and stir occasionally until melted and smooth. 2 Tip the biscuits, nuts, most of the marshmallows and half the freeze-dried strawberries into the melted chocolate, stirring well to coat. Tip the mix into the tin, spreading out to fill. Toss over the remaining marshmallows and freeze-
FREE FROM
For a gluten-free version, simply swap in glutenfree biscuits.
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dried strawberries on top. Gently level with the back of a wooden spoon. 3 Lightly score 16 squares on the surface with a knife. Alternate pressing a halved cherry and a halved strawberry, cut-side up, into each square. Put in the fridge and chill for at least 3 hrs, or overnight. 4 Once set, remove from the tin and slice into 16 squares. Keep chilled in an airtight container for 1-2 days. Each square contains Energy
959kJ 230kcal 12%
Fat
Saturates
Sugars
Salt
13g 5g 21g 0.1g 18% 27% 23% 2%
of the reference intake. See page 146. Carbohydrate 27g Protein 3g Fibre 1g
RECIPES SARAH COOK PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT
V E RY B E RRY W H I T E C H O C O L AT E RO C K Y ROA D
