Smart Carbs: Cranberry & Clementine Flapjacks

These little flapjacks use lovely seasonal ingredients and make a real treat for winter teatime. Cut them small, though, and stick to one piece at a time, as they do pack quite a few calories.

• 200g butter
• 250g honey
• juice and zest of 1 clementine
• 450g porridge oats
• 100g dried unsweetened cranberries

1 Preheat the oven to 180C/160°C Fan/Gas 4. Line a 23cm square tray bake tin with baking parchment – if it’s non-stick, it will be fine without lining.

2 Put the butter, honey and clementine juice and zest in a large saucepan and heat gently until everything has melted and is well mixed together.

3 Stir in the porridge oats and cranberries. Tip the mixture into the tin and spread it out evenly, making sure you push it well into the corners. Bake in the preheated oven for 20–25 minutes.

4 Remove the tin from the oven. Leave the flapjack to cool in the tin for about 10 minutes, then score the mixture into squares – you should get about 20 pieces. Leave to cool completely, then cut them through.