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This simple honey flapjack recipe from Alyn Williams is an easy store-cupboard bake, but has a flavour boost from honey and orange zest. The flapjacks on their own are perfect for picnics or packed lunches, but you could also turn them into a delicious dessert by serving with Williams' easy frozen yoghurt recipe. Keep the flapjacks stored in an airtight container to keep them fresh once baked and cooled.
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For the frozen yoghurt, bring the water and sugar to the boil in a pan, whisking continuously until dissolved to form a syrup. Pour into a bowl and leave to cool
150ml of water, cold
150g of caster sugar
2
Mix together the yoghurt, honey and crème fraîche in a bowl. Whisk in the syrup and pass through a strainer into a plastic bowl. Place in the freezer
It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.
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Honey flapjack with frozen yoghurt
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