Heat the oven to 180C/160 Fan.

Mix up the oats with the cinnamon, nuts and a pinch of salt in a bowl.

Melt the unsalted butter and add maple syrup

Mix into the oats and give it a good stir.

Put in a baking tray – no need to line the tray.

Put into the oven for 35-40 mins or until golden brown but give it a stir half way through.

Remove from the oven and let it cool completely.

Put in a bowl and stir in the dried fruit etc. You can store in a jar or air tight container but it won’t last long!

Serve with milk, yogurt or fruit and also on porridge.

To make this a vegan version just replace the unsalted butter with coconut oil.

Heat the oven to 200C/180 Fan. Oil a 1lb loaf tin and line it with parchment paper. Make sure the paper is a little higher than the tin.

Mix the flour, sugar, baking powder and the zest from the lemon, in a bowl.

Add the oil, juice from the lemon and 170ml cold water, mix until smooth (no flour lumps).

Pour the mixture into the tin and bake for 30 mins or until a skewer comes out clean.

Cool in the tin for 10 mins.

Skewer holes into the cooling cake.

For the icing, sieve the icing sugar into a bowl and slowly add the lemon juice to make a thick icing.

Pour over the cooled cake and fill the holes and whole cake with the icing. Let the icing set.

Enjoy !

Put the 2 egg yolks in a bowl and blitz (I use a hand blender) and blend well.

Put the vinegar and lemon juice in a small saucepan and heat to a bubble, don’t let too much of it evaporate.

Pour into the egg yolks and blend until the mixture is glossy, season with pepper.

Heat the butter in the same small saucepan and leave to melt completely – let it get as hot as possible. This takes about as long as the eggs to poach (handy!).

Slowly, in a steady stream, add the hot butter to the egg yolks,the mixture will cook and thicken, keep blitzing for a minute. Pour over eggs. Done

Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegan spread until you have fine breadcrumbs. Shake the bowl and the big bits will come to the top. Rub these in too.
Gradually add the ‘milk’ into the flour mixture until you have a smooth dough, I use my hands for this.
Lightly dust the surface with flour and gently roll out the dough to 2cm thick. Put this on a baking tray lined with parchment paper and transfer to the fridge for about 30 mins. This makes them easier to cut out.
I use a 6cm scone cutter to get as many as I can – usually about 8 from this mixture. As you transfer to a baking tray turn the scones up side down – this helps keep them flat. Put on a baking tray and put into the freezer for about 15 mins.
Brush with a little of the ‘milk’ – don’t let it drip down the sides.
Heat the oven to 200C Fan/Gas 7. Bake for 15-20 mins until golden brown.

Serve with jam and vegan ‘cream’. You can whip plant based cream – enjoy !

Tip: You can freeze these after they have cooled completely and then when you need to serve them, defrost and put in the oven at 160C for about 10 mins