Nutritious and easy to eat on the go, these bars are not only great for kicking off a healthy new year, but will also help use up leftovers

Today’s recipe is based on the pumpkin, mulberry and spelt breakfast bars in my book Eating for Pleasure, People & Planet. They were easily adapted for this column’s purposes, because they can be made with any bits and bobs in the store-cupboard that need using up.