River Cottage

Preheat the oven to 180C/Gas mark 4.

Put the butter, sugar, honey, fruit juice and orange zest into a large saucepan over a low heat and stir from time to time until the butter has melted and the ingredients are blended together.

Remove from the heat, add the oats, puffed rice or wheat if using, dried dates and apricots, nuts and 100g of the mixed seeds. Stir well.

Transfer the mixture to the prepared baking tin and level the surface with the back of the spoon. Sprinkle the remaining seeds evenly over the top. Bake in the oven for 25-30 minutes until golden brown on top.

Leave in the tin to cool before turning out and cutting into squares or fingers with a sharp knife.

They will keep for 10 days stored in an airtight tin.