Honey & Walnut Flapjacks

Honey & Walnut Flapjacks

I've always been partial to a generous slice of flapjack. There's something very comforting about the warm, gooey texture – and if you ignore all the sugar, butter, honey, butter, honey, sugar, butter, well then it's basically just wholesome oats, so they're pretty good for you, too. This version comes from Robin Tarver, head chef at the Royal Exchange in London. It has the welcome addition of toasted pumpkin seeds and walnuts, so it's even more wholesome and healthy – go on, have a second slice as well. Makes 12 squares.

Ingredients:
200g honey
200g demerara sugar
200g butter
300g oats
100g pumpkin seeds, toasted
100g walnuts, chopped and toasted

Method:
1. Preheat oven to 180C. Melt the sugar, honey and butter over a low heat.
2. Gently toast the pumpkin seeds and chopped walnut in a dry frying pan for about 5 minutes.
3. Add to the melted butter, honey and sugar and stir well. Spread evenly onto a baking tray lined with greaseproof paper and bake for 15-20 minutes until soft in the middle and sticky on the edge.
4. Allow to cool in the tray before carefully turning out and dividing into 12 equal portions.