Preheat and prep the edamame: Set your oven to 200°C (180°C fan). Meanwhile, tip the frozen edamame into a colander and run cold water over them for a minute. Shake the colander well to remove excess water, then tip the beans onto a clean tea towel and pat them very dry. You want them as dry as possible; any moisture will stop them from crisping up.

Season the beans: Transfer the dry edamame to a large mixing bowl. Drizzle over the olive oil, then sprinkle with the salt, smoked paprika, and garlic powder. Toss everything together with your hands until every bean is coated. You’ll see the pale green beans turn a dusty orange from the paprika.

First roast for the edamame: Spread the seasoned edamame in a single layer on a large baking tray lined with baking paper. Slide the tray into the oven and roast for 15 minutes. After 10 minutes, give the tray a good shake to turn the beans. You’ll hear a faint sizzling sound as they hit the hot tray, and the edges of the beans will start to look dry and slightly blistered.

Add the nuts and seeds: After 15 minutes, remove the tray from the oven. Add the almonds, cashews, pumpkin seeds, and cumin seeds (if using) directly onto the same tray. Give everything a good stir with a spatula to combine. Spread it all back into a single layer and return the tray to the oven for another 10 to 12 minutes. The kitchen will smell wonderfully toasty and nutty at this point. Keep an eye on the nuts; they should turn a shade or two darker and smell fragrant, not burnt. The edamame will look wrinkled and feel hard to the touch.

Cool completely: Remove the tray from the oven and set it on a wire rack. Let the mix cool completely on the tray for at least 30 minutes. Do not skip this step. As it cools, you’ll hear a faint crackling sound; that’s the nuts and seeds hardening into their final crunchy state. The mix will still feel slightly soft when warm, but it firms up beautifully as it cools.

Add the finishing touches: Once the mix is completely cool to the touch, transfer it to a large bowl. Add the dried cranberries and dark chocolate chips (if using). Toss gently with your hands to combine without breaking the chocolate. You’ll see the deep red of the cranberries and the dark flecks of chocolate against the golden nuts and green edamame.

Portion for the week: Divide the trail mix into airtight containers or small jars. I use eight 150ml jars, which gives a generous handful per serving. Seal them tightly and store them in a cool, dry cupboard.