I don’t know about you, but by 4.30pm I’m absolutely ravenous and ready for tea. Heading into teaching straight out of University meant I never got out of the habit of eating tea straight from school and so now, finishing work at 5 and getting home at 6, means I’m beyond hungry. I’m so hungry, I’ve reached the stage where I can’t think rationally and I make moaning noises while grabbing at the most carb-loaded sugar-fuelled thing available, which is probably going to be biscuits!

I’m also the type who gets HANGRY. You know that irrational hunger-induced anger that’s directed at anyone who is present and doesn’t have food? Well, yes. That’s what I become when I don’t eat by 4.30pm and that’s why I’ve started making these bars to eat on the tram home and, honestly, they have transformed me from beastly hangry cupboard raiding woman to a composed, ‘what’s for tea darling’, sort of creature.

Make them. You can thank me later.

Salted Chocolate, Berry, and Nut Bars

Ingredients for five generous bars, or eight to ten bite size chunks (just enough to get you through the working week)

You can really use any berries and nuts. Experiment with whatever you’re fancying.

Whole Almonds, 50g

Macadamia Nuts, 50g

Dried Berries (I like to use Cranberries, Cherries and Blueberries), 100g

Dark Chocolate, 100g

Sea Salt, a pinch

Method

1

Line a tin, or an air tight container (large enough for sandwiches) with baking paper. Add the nuts and berries, muddle and spread in a single, even layer.

2

Melt the chocolate using the bain marie method, stirring over a pan of hot water until molten, and then pour the chocolate evenly over the berry and nut mixture.

3

Sprinkle with salt and leave to set for around 30 minutes.

4

Cut into five generous bars, or eight to ten bite size bars. Just enough to keep your afternoon hunger and chocolate cravings at bay. They’ll stay fresh in an air tight container for five days.