Prep 15 mins | Cook 15 mins | Makes 9
Preheat oven to very hot, 220 C. Lightly grease and line an oven tray with baking paper. Sift 2 cups self-raising flour and ½ tsp ground cinnamon into a medium bowl. Stir in ¼ cup brown sugar. Using fingertips, rub 75 g chopped butter into flour mixture. Chop 1 cored, small green apple, reserving 2 tbsps. Stir remaining apple through. Make a well in the centre of flour mixture. Pour in ¾ cup milk and mix to a soft dough. Turn out onto a floured surface and gently knead into 13-cm square, about 4-cm high. Using a floured knife, cut into nine squares. Transfer to oven tray. Brush with a little melted butter, sprinkle with reserved apple and 1 tbsp cinnamon sugar. Bake 12 to 15 mins until scones are well-risen and golden. Transfer to wire rack to cool slightly. Serve warm with ham and yoghurt.

Prep 10 mins | Cook 5 mins | Makes 4
Preheat a toastie iron or sandwich press. Spread 2 slices raisin bread with 1 tbsp Nutella. Slice 1 banana and arrange on top with a sprinkling of 2 tbsps sultanas. Finish with 2 more slices raisin bread. Spread outsides with 50 g softened butter. Toast 3 to 4 mins until golden. Set aside 5 mins. Serve with sliced fruit.

Prep 10 mins + Freezing | Makes 12
In a bowl, combine 2½ cups Greek-style yoghurt, ½ cup desiccated coconut and 2 tbsps honey. Stir 250 g finely-chopped strawberries through. Spoon into twelve ⅓-cup Paddle Pop moulds. Sprinkle ¼ cup toasted muesli over yoghurt, pressing gently. Insert wooden Paddle Pop sticks. Freeze overnight. Run under hot water 10 secs before carefully removing pops. Serve with extra berries of choice.

Prep 15 mins | Cook 45 mins | Makes 36
Preheat oven to moderately slow, 160 C. Lightly grease and line three 12-hole mini muffin pans with patty cases. In a baking dish, combine 2 cups rolled oats, ⅔ cup sunflower seeds and ⅓ cup sesame seeds. Bake 12 to 15 mins, until toasted. Transfer to a large bowl. Meanwhile, in a saucepan, stir 100 g chopped butter, ½ cup brown sugar and ¼ cup honey together on medium until butter melts and mixture is smooth. Add butter mixture to toasted oat mixture with ¼ cup chopped dried cranberries and 1 tsp ground cinnamon, mixing well. Spoon into cases, pressing firmly. Bake 10 to 12 mins until golden. Cool, remove from pan. Drizzle with melted white chocolate (½ cup melts) and sprinkle with ¼ cup chopped dried cranberries.