FOOD&DRINK EXTRA Top-class treats

Does her homework to find some gold-star after-school recipes LUXURY FRUIT, COCONUT AND SEED FLAPJACK

SCORE full marks and keep the hunger pangs at bay as youngsters head back for the new term. There is everything from tasty sausage rolls and jelly, that will go down a treat, to a super-tasty flapjack set with egg whites to reduce the sugar content.

All are easy to make and are sure to make your child’s transition back to school life that bit easier.

Roll out the pastry on a lightly floured surface into a large rectangle and cut into three 10cm (4in) wide strips.

Mix the sausagemeat, spring onions, parsley and seasoning. Divide and roll these into three equal lengths, placing one onto each strip of pastry. Brush pastry edges with glaze.

Fold pastry strips in half, lengthwise, to enclose the sausagemeat, pressing the cut edges together firmly to seal them. Brush with the glaze. Cut the sausage rolls into suitable lengths, arrange on the baking sheets, then prick the tops with a fork, or slash them 2-3 times with a sharp knife.

Bake for 18-20 mins, until golden brown. Serve hot or cold. square cake tin with a little Pura and line the base with baking paper

Warm the remaining Pura with the honey and syrup in a large saucepan. Remove from the heat and add the rolled oats, coconut, nuts, seeds and dried fruit. Stir thoroughly.

Lightly beat the egg whites, then add them to the oat mixture, stirring well. Tip into the prepared cake tin, levelling the surface. Bake for 25-30 minutes. Cool on a wire rack.

Cut the flapjack into 16 pieces. Store in an airtight tin for up to seven days. pineapples, the strawberry variety over the peaches and the orange variety over the mandarins.

Transfer to the fridge and chill until set. Serve.