PER SERVING | 90cals | PROTEIN 1g | CARBS 16.5g | FAT 1g | FIBRE 4.5g

Chia berry ‘jam’

SERVES 6 | PREP 5 mins | COOK 12 mins

Chia deserves its name as a superfood for its fibre, protein and nutrient content (including omega-3 and calcium), but also for its curious ability to absorb fluid, forming a clear gel without flavour. It adds a smooth texture and thickens juices to make an instant jam. For a quick pudding, stir the jam into full-fat live Greek yoghurt.

• 50g soft pitted dates, roughly chopped
• 250g mixed berries, such as strawberries, raspberries and blackberries (fresh or frozen)
• 1 tbsp chia seeds
• 1 × 300ml heatproof, clean, lidded container or jar

COOK’S TIPS

To give a zingier taste, add a squeeze of lemon.

1. 1. Put 150ml cold water into a non-stick saucepan and add the dates. Bring to a gentle simmer and cook for 4–5 minutes, stirring constantly and pressing the dates against the pan until they soften.
2. 2. Hull the strawberries, if using, and cut any larger fruit in half or quarter. Add all the fruit to the pan, sprinkle over the chia seeds and bring back to a gentle simmer. Cook for 6–8 minutes, stirring regularly and crushing the berries against the pan so they break up.
3. 3. The ‘jam’ is ready when the fruit is very soft and looks thickened and glossy. If the jam begins to stick, add a splash more water.
4. 4. Spoon into the container or jar and leave to cool before covering with a lid. Store in the fridge for up to 3 days or freeze portions and thaw as you need it.