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About
| These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert. |
Leanne describes her recipe:
"Winter is with us and here in Scotland berry season is over for another year. Every year I gather baskets of my favourite berries – raspberries, blackberries, bilberries and lingonberries, and make them into jars of jam to see me through the year (and for gifting at Christmas).
"These spiced crumble bars are one of my favourite ways of using home-made jams. Made with oats and flavoured with wild spices (or whatever spices you like to bake with), they are comforting and delicious. With a chewy oaty base, a fruity jammy layer and a crunchy oaty crumb topping, they’re perfect as a snack, in your lunchbox, or warmed through in the oven and served with a dollop of cream for a tasty winter pudding.
"They’re a regular on my foraging and wild food events as a great way to showcase hedgerow fruit and wild spices. I’ve added Hodmedod's black barley flakes to the crumble mix and I’m delighted with the results – they add a perfectly nutty texture to the bars. I’ve used my bilberry jam in this recipe, but use whichever jam you like; whether home-made or shop-bought I am sure you’ll be delighted with the results."
Leanne Townsend is an expert forager and cook, running courses and workshops throughout the year in Aberdeenshire and throughout Scotland. She also leads academic research on wild food culture and practices in the UK and worldwide.
Ingredients
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Method
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
