Two-tiered flapjacks with berries and warm citrus sauce

For the flapjacks, melt the butter in a saucepan. Sprinkle in the flour, cornflour and salt. Stir with a wooden spoon to make a smooth roux. Gradually add the milk, stirring constantly with a wooden spoon until there are no more lumps.

Transfer the mixture to a bowl and beat in the egg yolks one at a time.

Whisk the egg whites until stiff peaks form, slowly adding the sugar. Gently fold the egg whites, a little at a time, into the batter.

Heat the oil in a frying pan. Place egg rings in the frying pan and spoon the batter into the rings. Cook the flapjacks over a medium to hot heat for 1 minute on each side.

For the sauce, melt the butter in a saucepan. Add the sugar and stir until it is a golden-brown caramel, about 5 minutes. Add the juice, zest, cardamom and cinnamon. Bring to the boil and allow to simmer for 10 minutes.

Place a flapjack on each serving plate and top with the berries. Place another flapjack on top and drizzle with the  sauce. Sprinkle with pistachios and garnish with mint.