British celebrity chef and television presenter, Ainsley Harriott is a best known for his flamboyant style and iconic cooking shows Ready, Steady, Cook and Can’t Cook, Won’t Cook. Ainsley was also the UK’s best-loved TV chef during the eighties for Good Morning with Anne and Nick. Continuing our celebration of beautiful, talented black Britain, we will be adapting delicious recipes from our best black chefs and profiling up-and-coming black UK talent.
Ainsley’s style is practical, fun and fast. He is the ultimate barbecue chef and has published many bestselling books including Ainsley’s Barbecue Bible, Ainsley’s Meals in Minutes, Ainsley’s Big Cook Out and Ainsley’s Gourmet Express. He was also the BBC’s face of its Healthy Eating push in 2014. Today’s delicious recipe is one of his healthiest and tastiest.
Ainsley Harriott’s Energy Bars
Ainsley says, “I’ve called these energy bars because energy is exactly what they will give you. Packed with vitamins, minerals, such as zinc and iron, essential fatty acids, fibre and carbohydrates. They are also very tasty and will be a great hit with all the family.”
Here’s What You’ll Need (Makes 12 bars)
100g ready-to-eat dried apricots, chopped
150ml orange juice
30g butter and 20g low fat polyunsaturated spread
75g runny honey
150g Demerara sugar
175g porridge oats
25g nuts and 50g dried cranberries
25g sesame seeds
50g mixed pumpkin and sunflower seeds
Here’s How To Make Them
Preheat the oven to 190C/375F/Gas mark 5.
Line the base and sides of a 13 x 25cm (5 x 10in) baking tin with non-stick parchment paper. Place the apricots and orange juice in a large pan, then bring to the boil and simmer gently uncovered for 20 minutes or until the apricots have softened. Use a hand blender to blend to a thick smooth puree. Add the butter, honey and sugar to the apricot puree and cook over a low heat for 5 minutes until the sugar has dissolved, stirring occasionally. Fold in the porridge oats, sultanas, pecan nuts (or nuts and cranberries), sesame seeds with the pumpkin and sunflower seeds. Spoon the mixture into the prepared tin and smooth into the sides with a spatula. Bake for 15 minutes until cooked through and lightly golden. Remove from the oven and leave to cool completely in the tin. Once cold, remove from the tin and carefully peel off the parchment paper. Cut into squares and store in an airtight container until needed.
Adapted from On Camp With Kelly, ‘Ainsley’s Healthy Recipes