5-Ingredient Gingerbread Rocky Road
Makes 18 pieces, Prep and Cook: 20 mins
½ cup shredded coconut
¾ cup natural almonds
2 x 290g packets Dark or Milk
Choc Melts
200g packet Iced Spicy Gingerbread, coarsely chopped
250g white marshmallows
1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
2 Place coconut on an oven tray lined with baking paper. Place almonds on a separate oven tray lined with baking paper.
3 Cook shredded coconut in a moderate oven (180C) for about 3 minutes, or until lightly toasted. Cook almonds in same moderate oven for about 5 minutes, or until roasted. Remove. Cool slightly. Coarsely chopped almonds.
4 Place Choc Melts in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from pan. Cool for 10 minutes.
5 Stir gingerbread biscuits, marshmallows, coconut and almonds into melted chocolate. Spoon into prepared pan. Spread evenly. Refrigerate for 4 hours, or until firm.
6 Lift rocky road out of pan. Cut into 18 pieces.
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1 Preheat oven to very hot (220C). Pat surface of rind very dry with absorbent kitchen paper. Make sure rind is well scored (ask your butcher to do this for you), or make extra cuts in rind with a sharp knife. Rub
1 to 2 tsps of oil all over rind. Sprinkle over about 2 tsps of sea salt flakes. Rub really well into scored rind. 2 Place pork on a rack in a roasting pan, rind-side up. Cook for about 20 to 30 minutes, or until rind is well blistered and crackled all over. Turn oven down to moderate (180C) for 45 minutes per kilogram (remember to subtract the cooking time that pork has already been in oven). Remove from oven and rest, uncovered, for 15 minutes before serving.