Toasted Honey Granola

Heat the oven to 150C/300F.

Line a large baking tray with baking paper.

Stir the oats, almonds, pumpkin seeds, cinnamon and fine salt together in a large bowl.

Warm the honey and oil in a small pan over low heat for a minute, until the honey runs thin.

Stir the vanilla into the honey mixture off the heat.

Pour it over the oats.

Turn everything over with a spatula until every oat looks glossy and no dry pockets are left at the bottom of the bowl.

Tip the mixture onto the tray.

Press it into an even slab about 1.5cm deep with the back of the spatula. The pressing is what builds clusters; a loosely scattered tray bakes into loose granola dust.

Bake for 15 minutes.

Stir the granola once, bringing the outside edges into the middle. Honey and nuts catch fast at the rim of the tray, and edges left in place come out several shades darker than the centre.

Press the slab flat again.

Bake for a further 20-25 minutes without stirring, until the surface is an even deep gold and smells toasted. The undisturbed stretch is what sets the slab into sheets you can break.

Take the tray out while the granola still gives slightly under a spoon. It crisps as it cools, so a tray that already feels crisp in the oven is past done. The brown butter chocolate chip cookies in this collection come out on the same judgement.

Cool completely on the tray, at least 45 minutes, without touching it.

Break the cooled slab into clusters with your hands.

Fold through the raisins.

Store in a sealed jar at room temperature. It makes about 700g, enough for ten breakfasts, and stays crisp for two weeks.

The apple and blackberry crumble in this collection takes the same oats in the other direction, rubbed through butter and baked over fruit instead of toasted loose.

Scatter a handful of the clusters over the creamy oat porridge in this collection, which is the same rolled oats cooked soft rather than baked dry.