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Apple, oat and pecan bars

Eating apples are best in this recipe as they keep their shape while baking, whereas cooking apples tend to disintegrate as they cook. These bars are full of texture from the apples, and have the slight chewiness of oats and the crunch of pecans. They’re good candidates for lunchboxes and will keep for 4–5 days in an airtight container.

Prep time: 10 minutes

Baking time: 25–30 minutes

Ready in: 1 hour 15 minutes

Makes: 12 bars

2 eating apples (unpeeled), cored, cut into quarters and roughly chopped

150g (5oz) butter, softened, plus extra for greasing

150g (5oz) light soft brown sugar

50g (2oz) porridge oats

2 eggs

200g (7oz) self-raising flour, sifted

50g (2oz) pecans, plus 12 to decorate

23 × 30cm (9 × 12in) Swiss roll tin

Preheat the oven to 180°C (350°F), Gas mark 4, then grease the sides of the Swiss roll tin with butter and line the base with baking parchment.

Place the prepared apples in a food processor and pulse a few times until they’re in small pieces. Add the butter and sugar and cream together for 20 seconds or so, then add all the remaining ingredients and pulse just until mixed.

Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 × 3). Bake for 25–30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely.

When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.