Guilty secret.  Lockdown isn’t so bad after all.  It’s quiet – few cars, few people, even fewer planes.  I don’t have to see anyone I don’t want to.  Zoom calls?  Oh, sorry, wifi is down.  I’ve caught up on so much tv I’m almost current.  Films? Yes please.  My garden has never been in better shape – it had better be a good summer (to be fair the house is a mess – five of us occupying one space is challenging on the clutter front).  No travelling to yoga class – they come to me (wifi obviously working again).  I have never had such consistent sleep, ever – going to bed at pretty much the same time, waking at pretty much the same time.  It’s a sleep professor’s dream!

And I’ve been hanging out in the kitchen experimenting with this and that.  There’s hardly any flour so I’ve been working with what I’ve got.  Here’s a recipe that will tell you a lot about my store cupboard (and it’s not all bad).

INGREDIENTS

200g granola
75g oats
2 tbsp tahini
2 tbsp almond butter
2 tbsp maple syrup
2 tsp cacao powder
20g sesame seeds
20g desiccated coconut
1 tsp vanilla essence
1 tbsp coconut oil

Makes 8 squares

Whizz the granola in a food processor until it’s reasonably fine crumbs.  Then add the rest of the ingredients and whizz once more until it’s all combined.  Press the mixture into a rectangular tin which you have lined with baking parchment.  (I use a 2lb loaf tin which measures 20cm x 10cm) but use what you have.

Place the tin in a refrigerator and leave for a couple of hours.  Once the mixture has hardened up, cut into bars.