Place the nuts and sunflower seeds on a baking tray lined with baking paper and roast in the oven at 165 degrees (top and bottom heat) for 10 minutes.

Mix the cornflour with the water in a small saucepan and bring to the boil. Add the spices and salt, stir, then mix everything together with the toasted nuts and sunflower seeds.

Return the mixture to the baking tray lined with baking paper and bake in the oven at 165 degrees for a further 10–15 minutes, then remove and leave to cool.

Once the mixture has cooled, stir in the dried cranberries.