Smush-ins are one of the coolest sweet treats to make. I remember when I was a kid, me and my sister would always try to defrost our hard ice-cream in our dessert bowls into almost a thick milkshakey consistency before scoffing the lot. Then as we matured we realised that many flavours could be mushed in to improve the flavour of the rubbishy ice-cream that our parents always used to give us. So, from the word 'mush' and the phrase 'mushing it in' they became 'smush-ins'. It was great going round the supermarkets as a kid secretly slipping possible smush-ins into the trolley. Anything could be a contender – from maple syrup to bashed up chocolate bits, meringue, fruit – you name it, we would smush it! Winegums aren't so good though. But melted chocolate caramel bars are choooooooice.
Nutritional Information - Amount per serving:
- Calories 274kcal
- Carbs 24.3g
- Sugar 23.9g
- Fat 17.3g
- Saturates 10.3g
- Protein 4.2g
This recipe is adapted from:
Happy Days with the Naked Chef
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council