Date and Oat Slice

Cuts into 16 bars

Ingredients

175g / 6oz butter, plus a little extra for greasing

140g / 5oz cooking apple, peeled, cored and chopped

140g / 5oz stoned dates, chopped

200g / 7oz light soft brown sugar

175g / 6oz plain flour

1 tsp bicarbonate of soda

100g / 3 ½oz porridge oats

Heat oven to 190C/170C fan/gas 5. Grease a 20cm / 8inch square tin and line with baking parchment.

Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 25g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.

Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated.

Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 25-35 mins until golden and firm. Cool in the tin before cutting into squares.

To get ahead: Will keep for 4 days in an airtight tin.