Instructions: Grease and baseline the small roasting tin. Using a citrus zester finely pare the rind from the oranges in strips.

Place the orange rind in a heavy based saucepan with the butter sugar and syrup.

Melt on the simmering plate then remove from the heat and stir in the oats until evenly coated in syrup.

Turn the mixture into the prepared tin and level the surface.

Sprinkle with the sunflower seeds.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the second set of runners for 20 to 25 minutes until deep golden brown all over turning the tin around after 10 minutes to ensure even baking.

Hang from the third set of runners in the baking ovenfor 25 to 30 minutes until deep golden brown turning the tin around after 15 minutes.

Leave in the tin until almost cold.

Heat the marmalade in a small saucepan with 1 tbsp water until syrupy.

Brush evenly over the flapjack.

Cut into 18 bars and store in an airtight container for up to 1 week.

To weigh syrup first measure out the sugar quantity and leave it in the scales bowl making a small well in the centre. Add extra weights for the required quantity of syrup and spoon the syrup into the well. Both sugar and syrup will then slide cleanly into the saucepan. Variations:

Fruit and Nut Flapjacks: Omit the orange rind sunflower seeds and marmalade. Add 125g luxury mixed dried fruit and 75g chopped and toasted mixed nuts to the mixture with the oats.

Pear and cinnamon Flapjacks: Omit the orange rend sunflower seeds and marmalade. Add 1 tspn ground cinnamon with the sugar and 150g roughly chopped dried pears with the oats.

Makes 18 flapjacks

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.