Simon Rimmer served up delicious peanut butter flapjack on Sunday Brunch.

The ingredients are: 150g butter, 150g rolled porridge oats, 100g sunflower seeds, 100g roughly chopped blanched almonds, 50g sesame seeds, 100g light muscovado sugar, 75g honey, 100g dried blueberries, cherries, cranberries and 150g smooth Skippy peanut butter.

For the topping: 200g icing sugar mixed with about 50ml water.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.