Tropical rocky road

NUTRITION: PER SQUARE

NUTRITION: PER SERVING

Line a 20 x 20cm baking tin with baking parchment. Put the butter, golden syrup, chocolate and a pinch of salt into a saucepan. Set over a low heat and gently melt, stirring from time to time, until you have a glossy liquid. Crumble the biscuits and banana chips into a large bowl, leaving some pieces larger than others to create a bumpy texture. Add the dried fruit, nuts, marshmallows, coconut and ginger, and pour over the chocolate mixture. Stir well, ensuring that everything is well coated, then tip into the tin. Use a spoon to press the mixture down and level the surface. Chill for at least 2 hrs or until firmly set. Cut into 16 squares and pack for a picnic. Store in a tin for up to 3 days.

Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.

Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden. Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly, for

NUTRITION: PER SERVING

Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled. 10 mins until soft. Pour in the balsamic and cook for a further 6-8 mins until sticky and caramelised.

Spoon over the pastry, then top with the courgette ribbons and blobs of goat’s cheese. Return to the oven for 15 mins until the cheese is bubbling. Serve with salad.

NUTRITION: PER SERVING