Grease and line a baking tin, about 20cm square. Put the butter, sugar, peanut butter, honey and grated citrus zests in a deep pan over a very low heat. Leave until melted, stirring every so often making sure it doesn’t catch.

With the dough still in the bowl, tip in the Freddie’s Farm Fruit Shapes, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust. Husband and wife, Charlie and Laurie beat hundreds of other hopefuls to land contract of a lifetime Drizzle the top with a little more honey and place in an oven preheated to 160°C/Gas Mark 3 and bake for about 30 minutes, until golden in the centre and golden brown at the edges. This is an adaptation of a River Cottage recipe which we have made for years in our house, they are super delicious but you MUST wait for them to cool before you cut them otherwise you will end up with a crumbly mess. They are super for flagging little ones and great for using up all sorts of dried fruit and seeds you have in the cupboard as you can put everything in. Charlie Fermor is a fourth-generation, multi-British Farming Awards-winning farmer, and his patented process of preserving the bond between natural sugar and fibre in preparing the products is key to them providing children with the best possible nutrition. All of Freddie’s Farm’s products are made with 100% British fruit and veg.

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Laurie Fermor, Co-Founder of Freddie’s Farm, which also employs two factory staff, said: “Our business idea, inspired by our taster-in-chief Freddie and now his baby sister Ottie, has come a long way in a short space of time, and recognition from a name like Aldi marks the latest exciting milestone for us. Freddie’s Farm is based at the Fermor family’s Bramley Mount Farm in Ashford, and produces a range of fruit shapes aimed at toddlers that currently come in three flavours – apple, raspberry and blueberry – but all contain beetroot, carrot, and spinach, and no added sugars. Charlie Fermor, Co-founder, Freddie’s Farm, says: “ It’s just been such a long time getting to this point. I started the journey as a student studying agriculture at Reading University. I took such a risk when I invested in our unique dehydrating machine. Then with the pandemic happening just as business was taking off, at one point we thought we’d never get here. Actually during the show we’d convinced ourselves we hadn’t won, but when Julie announced our name it was crazy. We can’t be happier, and it was so exciting to tell the kids – we can’t wait to get them down to an Aldi store to see it on shelf now!” Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.