These muffins are gorgeous and you can use Blueberry Fruit Shapes or Apple Fruit Shapes. Depending on what you have and what fruit isn’t in season, meaning you can enjoy your favourite treats when British fruit isn’t ready yet- keeping your carbon footprint low.

Preheat the oven to 200°C and line two 12 hole muffin/fairy cake trays. In a large bowl, cream together the butter and sugar and then slowly add your eggs one at time. Combine all your dry ingredients and then add them to your creamed mixture, then add the milk or apple juice and vanilla.

Gently fold in your Freddie’s Farm Fruit Shapes to the batter, and fill each case about ¾ full as they will rise a lot. Just before putting them in the oven sprinkle the tops with demerara sugar and cinnamon and pop them in to cook until they are golden brown and a skewer comes out clean – about 15-20 minutes. Enjoy warm with a big glass of milk

Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

With the dough still in the bowl, tip in the Freddie’s Farm Fruit Shapes, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Bake for 20 mins on the middle shelf of the oven, until golden brown. Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

This is an adaptation of a River Cottage recipe which we have made for years in our house, they are super delicious but you MUST wait for them to cool before you cut them otherwise you will end up with a crumbly mess. They are super for flagging little ones and great for using up all sorts of dried fruit and seeds you have in the cupboard as you can put everything in.

Grease and line a baking tin, about 20cm square. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep pan over a very low heat. Leave until melted, stirring every so often making sure it doesn’t catch.

Then simply add the rest of your ingredients, oats, dried fruit and seeds into the melted butter mixture and stir until thoroughly combined. Spread the mixture out evenly in the baking tin, pushing down with your knuckles into the corners.

Drizzle the top with a little more honey and place in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until golden in the centre and golden brown at the edges.

Leave to cool completely in the tin, and I mean it!! Then turn out and cut into squares with a sharp knife. They will keep for 5-7 days in an airtight tin, but I highly doubt that they will last that long.