• Preheat the oven to 200C, gas mark 6. Grease and line a 20cm square baking tin with parchment.
• Heat the milk and protein powder in a small saucepan to just below boiling, remove from the heat and add the dates, leave to soak for 5 minutes.
• Place the dates and any liquid a food processor and pulse to give a coarse paste. Crumble in the wheat biscuits and add the Walnuts, egg and cinnamon and pulse again to give a coarse texture. Stir in the seeds and press into the prepared tin, smooth out the surface and sprinkle with the remaining Walnuts, pressing them in slightly.
• Bake for 20 minutes and allow to cool, brush with maple syrup, if using, then cut into 12 bars.

Cooks tip

• Try other flavours of protein powders or use plain whey powder.

• Place 25g walnuts in a food processor and blitz until chopped. Transfer to a large plate and set aside.
• Place the remaining walnuts in the food processor with the apricots, figs and the seeds and blitz to give a coarse paste.
• With damp hands, divide the mixture into 12 and roll into balls. Roll the balls in the reserved chopped walnuts and serve.

• Mix the melted butter with the maple syrup, cinnamon and salt in a mixing bowl. Add the walnuts and toss until well coated, then sprinkle with sesame seeds.
• Set the air-fryer to 160°C using the ‘Roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
• Tip the walnuts onto a sheet of greaseproof paper and spread them out into a single layer. Leave to cool completely before serving or storing in an air-tight container.

• Toss the walnuts with the olive oil in a mixing bowl. Mix half of the parmesan with the chives, lemon zest and salt, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
• Set the air-fryer to 160°C using the ‘Roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
• Tip the walnuts onto kitchen paper and spread them out into a single layer, then sprinkle over the remaining 2 tbsp of parmesan. Leave to cool completely before serving or storing in an air-tight container.

• Toss the walnuts with the olive oil in a mixing bowl. Mix the rest of the ingredients together, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
• Set the air-fryer to 160°C using the ‘Roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
• Tip the walnuts onto kitchen paper and spread them out into a single layer. Leave to cool completely before serving or storing in an air-tight container.