Deep pan flapjack, baked low and slow to keep it soft, buttery and moist. When I lived in Grantham working at the Woodland Trust, the traditional bakery on Watergate sold the most amazing freshly baked flapjack – packed with glace cherries – that would melt in the mouth and hit you with so much taste. After the baker retired I recreated it at home and it’s become a family staple, going down a treat with a premier league footballer I cooked for last summer (who took some on a hike up Helvellyn). At home it’s often part of breakfast, setting my girls up for a day of learning – no mountains required.