300 Pimhill Jumbo oats

30g butter

60g soft brown sugar

2 generous tablespoons local runny honey

120g raisins

50g smashed hazelnuts

 

Melt the butter, sugar and honey in a saucepan, add the remaining ingredients and mix thoroughly.

Don't worry if it all looks a bit dry, you simply want all the oats to have a thin coating of the melted sugar mixture.

Turn out onto a greased baking tray and spread evenly.

Bake in the oven at 230c/gas mark 8 or in the roasting oven of an Aga, on the bottom set of runners, for between 8-12minutes, until crisp and golden.

You will need to shake it about in the tin halfway through baking.

Leave to cool then break up and store in an air tight container, keeps for about a week.

A delicious topping to fruit salads, crumbles, yoghurt and cereal.

 

Watch out... it's very moreish!