Simon Rimmer served up a delicious Lemon and White Chocolate Flapjacks on Sunday Brunch.

The ingredients are: 75g sunflower seeds, 125g roughly chopped blanched almonds, 50g sesame seeds, 150g butter, 100g light muscovado sugar, 75g honey, 150g rolled porridge oats, 50g freeze dried raspberries, Zest 1 lemon, 100g white choc buttons or pistoles and 150g lemon curd.

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.