Prawn and Chorizo Stir Fry
Corr, who's having a bang on that?
Line a 20cm x 30cm rectangular cake tin with greaseproof paper. Crush the shredded wheat into a large bowl and set aside.
Combine the remaining ingredients in a saucepan and bring to the boil. Pour into the bowl with the shredded wheat and stir to coat.
Press the mixture into the lined tin then leave to cool. Refrigerate for 1 hour before cutting into individual bars.
Wrap each bar individually in cling film and store in an airtight container for up to 5 days.
This recipe makes multiple portions and the bars freeze really well. Freeze them on a tray lined with greaseproof paper, then once they’re frozen transfer to them to a large freezer bag. That way they won’t stick together and they’ll be easier to defrost.
A banging recipe from The Body Coach app!