Over a low heat, toast a couple of handfuls (75g) of chopped almonds,
    hazelnuts, cashews, coconut flakes or any other nuts in a dry frying pan
    until toasty smelling. Set aside. Toast a handful (50g) of whole pumpkin
    and sunflower seeds in the same pan until they pop. Set aside. Now
    toast 4 good handfuls (125g) of jumbo rolled oats in the pan until
    starting to smell nutty. Reduce the heat to low and add 1 heaped tbsp
    of coconut oil and the same of honey or maple syrup and stir to coat.
    Once combined, add 1 tsp of good vanilla extract and 1/2 tsp
    cinnamon. Return the nuts and seeds to the pan and stir until clumping
    together. Cool on a large plate before storing in an airtight jar.


    Classic Flavours – Cut a cross into the top of some
    seasonal figs to open up the flesh, drizzle
    with Regent’s Park honey and crumble over your
    favourite blue cheese and some chopped walnuts