1 Preheat the oven to 180°C, fan 160°C, gas 4.
2 Spread the walnuts and pumpkin seeds over a baking tray and toast in the oven for 5 minutes or until lightly golden. Leave to cool, then roughly chop.
3 Gently heat the butter, sugar and honey together in a small pan until melted, stirring occasionally. Remove the pan from the heat and leave to cool slightly.
4 Tip the dried apricots and oats into a large mixing bowl. Add the chopped walnuts and seeds. Pour in the butter mixture and mix well.
5 Lightly butter a 20cm square preferably loose-bottomed baking tin. Tip in the flapjack mixture and press down firmly with the back of a fork to make an even layer.Cover the tin with cling film and press down well with your hand. Chill for 20 minutes.
6 Bake for 30 minutes or until lightly golden. Place on a baking tray if using a loose- bottomed tin.
7 Remove from the oven and leave to cool in the tin for a few minutes to firm up, then remove from the tin and leave to cool completely on a cooling rack. Cut into 24 pieces.