Instructions: 1 Dice the butter and heat in a frying pan with the sugar over a fairly high heat, stirring until beginning to bubble and turn golden.

2 Roughly chop the cherries and stir into the pan with the oats. Cook for 1-2 minutes until the oats are well coated and turn caramel coloured.

3 Pour the mixture onto parchment-lined baking sheet and pat out to make a rough 18-20cm circle. Leave to cool and set.

4 Place the garlic clove and parsley in a food processor and whiz until finely chopped.

5 Add the chickpeas and whiz again. Slowly drizzle 2 tbsp oil followed by 1-2 tbsp water to make a velvety paste. Season to taste.

6 Coarsely grate the carrots and mix with the toasted sesame seeds and a squeeze of clementine juice. Season. Heat a griddle pan.

7 Skewer one tomato, one boncini and a basil leaf onto cocktail sticks, drizzle with oil and a squeeze of clementine juice.

8 Cook the pitta in the griddle pan for just a few seconds on each side. Cut the pitta in half widthways and ease open to make two pockets.

9 Spoon the sesame carrots and chickpea puree into the pitta halves and snip over some cress. Cut the flapjack round into eight wedges.

10 Arrange the packed pittas in a lunch box or basket with the mini skewers and a couple of flapjack wedges.

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