I tend to go on about how much I adore gooseberries to anyone who will listen. A fruit that is tart and juicy and needs no preparation to cook into desserts! This adds them to the humble flapjack. The gooseberry pairs perfectly with the sweet oaty whole. This recipe took a few attempts to perfect so it is worth following the recipe carefully.

Step 1 - The mix

• Pre-heat the oven to 190 C.

• Spread the sunflower seeds on a baking tray and toast in the oven until just browning, then cool.

• Meanwhile weigh the oats and hazelnuts into a big mixing bowl and add a pinch of salt followed by the cooled sunflower seeds.

• In a saucepan melt the butter with the sugar and golden syrup over a low heat.

• Pour the combined sugar mix over the dry ingredients and stir until well combined.

• Top and tail the gooseberries then stir into the mix.

Step 2 - The bake

• Line a deep tray (20 x 30 cm) with baking parchment cut to size and grease with extra butter.

• Press the mixture into the tray then bake in the oven until golden, ~30 min.

• Remove from the oven and cool in the tray.

• Lift the flapjack out and cut to size. The flapjack pieces can be kept in airtight containers for several days.

 Ingredients

• 25g Sunflower seeds (or pumpkin seeds if you prefer)

• 250g Jumbo oats

• 210g Quick cook oats

• 55g Whole hazelnuts (can be left out without change if preferred)

• 290g Unsalted butter

• 115g Golden syrup

• 80g Demerera sugar

• 300g Gooseberries