Celia Brooks

Feb 20, 2024 | food.tools.bbc.co.uk | Lorraine Pascale |Ching-He Huang |Celia Brooks

Preheat the oven to 150C/130C Fan/Gas 2 and line a 20cm/8in square baking tin with baking paper. Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger. Pack the mixture into the baking tin and squash down.

Feb 2, 2024 | bbc.co.uk | Jack Monroe |Rachel Phipps |Celia Brooks |Nadiya Hussain

• None Preheat the oven to 180C/160C Fan/Gas 4 and place a shelf in or just below the centre. • None Strain the liquid from both tins into a measuring jug. I gently push the fruit down in a sieve to get the most out of it without squishing it to a pulp. If the liquid is short of 350ml/12fl oz, add cold water to make up the difference. • None Put all the fruit and oats into a baking dish and stir gently to distribute the fruit evenly. Pour over the liquid and stir again.