Apricot & honey oat bars

Takes 45mins serves 12

125g butter 100g clear honey 100g golden caster sugar finely grated zest 2 lemons 100g ground almonds 200g porridge oats 100g dried apricots, chopped 50g sultanas 50g pumpkin seeds 50g sunflower seeds

Preheat oven to 180°C/gas 4. Press a sheet of baking parchment into a greased 20cm square cake tin. Melt the butter in a pan with the honey, 1tsp salt, sugar and lemon zest. Stir in the almonds and the remaining ingredients, then mix well. Turn the mixture into the tin and spread it in an even layer. Bake for 35 mins until golden.