Honey, Cherry and Almond Nougat Edible rice/wafer paper A sugar thermometer

If you can’t get hold of rice/wafer paper, line your tin with baking parchment and dust it generously with cornflour. Top the nougat with an even dusting of cornflour and lay on a square of baking parchment before setting.

Hands-on time 30min, plus (overnight) setting. Cooking time about 25min. Cuts into 16 rectangles

● 175g blanched almonds

● Oil, to grease

● Cornflour, to dust

● 250g granulated sugar

● 175g runny honey

● 1tbsp liquid glucose

● 2 medium egg whites

● 100g dried cherries

YOU WILL ALSO NEED

1 Preheat oven to 160°C (140°C fan) mark 3. Spread almonds on a baking tray and cook in oven for 10min, until toasty. Set aside. Lightly grease a 20.5cm square baking tin and line base with rice/wafer paper. Dust a little cornflour over the base and sides.

2 Mix the sugar, honey, glucose and 100ml water in a medium pan over low heat, stirring until the sugar dissolves. Increase the heat to medium and bubble, without stirring, until the temperature reaches 149°C on a sugar thermometer.

3 Meanwhile, whisk the egg whites in a freestanding mixer to stiff peaks. As soon as the sugar mixture reaches 149°C, with the mixer motor running, slowly and steadily pour the sugar syrup on to the egg whites. Once added, continue whisking for 10min, until the outside of the bowl has cooled slightly, and the mixture is thick and elastic. Using a large metal spoon, quickly fold in the nuts and cherries.

4 Using a wet spatula, spread the mixture into the prepared tin, re-wetting the spatula as needed (the mixture will be very stiff). Top with another layer of rice paper and press down very gently to stick. Leave to set overnight at room temperature before turning out on to a board and slicing.

PER SERVING 189cals, 4g protein, 6g fat (1g saturates), 30g carbs (28g total sugars), 1g fibre

TO STORE Store in a slab wrapped in baking parchment in an airtight container at cool room temperature for up to 2 weeks.

TO GIFT Slice the nougat in half and wrap each slab well in baking parchment. Slide into a large cellophane bag or wrap in brown paper. Tie with a ribbon and tag.