Brown butter & cherry oat squares

Two flavour boosters are at work in these crumbly based, gooey-topped bars. Firstly mahleb, the kernel found inside the pit of the mahaleb cherry. It is a spice much used in enriched Greek breads and Middle-Eastern bakes for its bewitching, fruity-floral, slightly almondy aroma. Rather inevitably, it is wonderful with cherries.

Butter is the second. Taking it beyond melting point until its milk solids gently toast gives a caramel nuttiness that is transformative. A tip if, like me,