Vegan flapjacks

Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.

Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.

Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.