Dark chocolate clusters with walnuts, cranberries and seeds

Method

1. Toast the flax seeds in a dry frying pan over a medium heat for 3 minutes, shaking often, until lightly browned. Whizz to a powder in a spice grinder or mini food processor.
2. In the same pan, toast the walnuts and all the seeds for 3 minutes, shaking the pan often, until they smell toasty. Roughly chop the nuts and seeds, then tip into a heatproof mixing bowl. Add the whizzed flax seeds, cranberries and a pinch of salt, then mix until evenly distributed.
3. Put the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water  touch the bowl) and allow to melt,stirring occasionally. Pour the melted chocolate over the seed mixture and stir until everything is coated.
4. Line a tray with baking paper, then use a tablespoon to scoop mounds of the mixture onto it. Put in the fridge and leave to set for at least 2 hours. Transfer to an airtight container and eat within 3 days.