• 2 c of each rolled oats and cornflakes
• 1 c flour
• ¾ c raw sugar
• ½ c each of chopped dried apricots and cranberries
• 70 g each of chopped almonds and cashews
• 1 tsp baking powder and ginger (or cinnamon)
• 200 gm butter
• ½ c golden syrup
• 1 tbsp sesame seeds

Preheat the oven to 180C.

Mix together the oats, cornflakes flour, dried fruit, nuts, seeds, baking powder and spices in a large bowl. Melt together the sugar, golden syrup and butter.  Whisk until combined and then pour over the dry ingredients.

Press into your greased dish and bake for 20 mins or until golden and firm.  Leave to cool and then cut into bars.

• 1 whole fresh chicken
• 1 lemon, quartered
• 1 tbsp olive oil
• knob of butter
• 3 large onions
• sprigs of thyme
• 2 bay leaves
• 1 cup of pear cider
• 4 small heads of garlic with the tops sliced off
• 1 c chicken stock
• salt and freshly ground pepper to taste

Rinse the chicken, pat dry and stuff with the lemon quarters.  Truss the chicken with kitchen string and season with salt and pepper.

Heat the oil and butter in a cast iron frying pan or casserole dish (or this can be done in the roasting dish in the oven) and braise the chicken both sides until golden.  Place the chicken in the crock pot.

Add the onions, thyme,  bay leaves to the frying pan and cook for 10 minutes stirring often.   Increase the heat and add the cider and stock and bring to the boil.  Pour this mixture over the chicken and place the garlic around it.  Cover and cook on low for several hours.

Lift the chicken out when cooked and thicken the gravy if needed.  Serve with your choice of vegetables.  Serves 4-6.