• 200 g unsalted nuts such as almond, walnut, pistachio and Brazil
• 4 tbsp each of pumpkin and sunflower seeds
• 230 g caster sugar
• 1 tsp vanilla extract

Preheat the oven to 200C or 180C fan forced. Put the nuts and seeds into a baking tray and bake for 3-4 minutes or until toasted. Cool and then chop the larger nuts.

Combine the sugar and ½ c of cold water in a saucepan over a low heat, stir until the sugar is dissolved. Increase the heat to high and bring to the boil. Boil without stirring for 5-7 minutes or until the mixture is golden. Remove from the heat.

Stir in the nuts, seeds and the vanilla into the toffee. Place small spoonful’s onto trays lined with baking paper. Cool.

• 4 large potatoes
• 1 small onion
• 1 egg
• ½ tsp salt
• Olive oil for frying.

Scrub the potatoes and grate them along with the onion. Place in a clean tea towel and squeeze out the excess moisture. Place in a bowl and mix in the egg and salt.

Heat the oil in the pan and cook batches for about 2 minutes on each side until the hash browns are golden and crispy.