Fruit and nut mix

Keep it in an airtight container in a cool, dry, dark cupboard. Once opened, use it while the nuts still smell fresh; a stale, paint-like smell means their oils have turned rancid.

Yes. Fold it into flapjack or fruit loaf mixture, or scatter it over muffins; if the dried fruit is already small, add the mix near the end of mixing so it does not get crushed. For a crunchy topping, add it for only the final few minutes of baking, as dried fruit can scorch.

Stir a handful through hot porridge just before serving, so the fruit softens without the nuts losing all their crunch. It also works sprinkled over yoghurt or cooked grains.

Check that the dried fruit and nuts are the ingredients you want, and look for nuts that are whole or in large pieces rather than mostly crumbs. If you want to limit added sweetness or salt, choose a mix without added sugar or salt.

Use roughly the same amount of chopped nuts and chopped dried fruit, choosing types with a similar texture to those in the recipe. For a less sweet result, replace some of the fruit with seeds or extra nuts.

Mixed nuts have more protein: 23.8 g per 100 g, compared with 12 g in fruit and nut mix. Mixed nuts also have far less carbohydrate, at 11.6 g per 100 g versus 32 g.

Whole nuts are a choking risk for children under five. For younger children, avoid whole nuts and offer only finely chopped or ground pieces if they can manage them safely; nuts are also a common allergen.

Yes, it is ready to eat, so you do not need to cook or wash it. If the mix smells musty or looks damp, do not eat it.