Hugh’s cookbook finally arrived at our home!!!
150 g unsalted butter
150 muscovado sugar
1 very ripe banana
75 g honey + little more to finish
finely grated zest of 1 orange and 1 lemon
200 g porridge oats
150 g dried fruits (rasins, mango)
150 g mixed seeds (pumpkin, sunflower, sesame and linseed)
Grease and line a baking tin (about 20 cm). Preheat the oven 160 C. Melt the butter, sugar, honey and grated citrus zest on VERY low heat, stirring occasionally. When cold, stir in the oats, dried fruit, and 3/4 of seeds, add mashed banana and mix until combined.
Spred the mixture out evenly in a baking tin. Scatter the remaining seeds over the top and drizzle with a little honey. Bake for about 30 minutes.
Leave to cool complete in a tin, then turn out and cut with a sharp knife. Pack in a tin foil and refrigerate. They will stay fresh for about 7 days.