This may have been one of my biggest challenges so far. It really was a mission to use up a list of food stuffs that one might find if the culinary equivalent of a bric-a-brac stall existed.

Among other things, I’d been left with some children’s breakfast cereals – frosted flakes & a Disney-themed cross between Cheerios and rice crispies, cited as being ‘whole grain’. What on earth was I going to do with these?

In this anti-sugar era, eating them for breakfast was never going to be sanctioned, even if every adult who grew up on these things secretly has fond memories of full cream milk & huge bowls of sweet sticky cereal, rapidly moving from crunchy to soggy. The prospect of finding a plastic toy in the box ahead of your sibling rivals was only going to add to desire to eat ever larger bowlfuls, at any time of the day.

And so I set about burying them in a cloak of slightly more nutritious ingredients and using them in a recipe where one might have once upon a time added sugar. Frosted flakes it turns out, can be used to make a tasty, crunchy, crumble-style topping. After all, no matter what the latest nutrition advice, as your gran may have said ‘a little of what you fancy does you good’.

The result, I’d fancy, was firmly back in the off-piste category and well received by my unsuspecting, sugar-eating taste testers.

Find the recipe here.