Chocolate barmbrack

Makes 1.1kg loaf 1 tea bag 250g mixed dried fruit 350g strong white flour, plus extra for dusting 3 tbsp caster sugar 7g fast action yeast 200ml whole milk 50g butter, softened 1 egg 100g milk cooking chocolate chips 50g dark cooking chocolate, broken into pieces

Place the tea bag in a large bowl and add 500ml of boiling water. Leave to stand for 10 mins, then remove the tea bag. Add the mixed fruit and leave to soak in the liquid overnight. Drain before using.

In a large mixing bowl, combine the flour and 2 tbsp of the sugar, then make a well in the middle of the mixture and add the yeast. In a small saucepan, heat the milk until warm, but not hot, then add the butter off the heat. Whisk the egg into the milk mixture, then pour it into the dry ingredients.

Stir in a figure of eight motion to bring the mixture together into a dough, then add the milk chocolate chips and drained mixed fruit. The dough will be sticky. Knead in the bowl, with one hand, dusting with flour as needed, for 10 mins until the dough is very smooth. Transfer the dough to a clean, large bowl and cover with cling film. Leave in a warm place to prove for 1 hr until it has doubled in size.

Dust a large baking tray with flour. Cover the dough in the bowl with a handful of flour, then knock out the air by pushing a fist into the dough. Knead to bring the dough to an oval shape, then transfer the loaf to the prepared tray. Cover loosely with a tea towel and leave to prove for 30 mins. Preheat the oven to 200°C/gas mark 6.

Slash a line into the top of the bread with a sharp knife, then bake for 35-40 mins until risen and a hard crust has formed. Allow to cool for 5 mins, then mix the remaining sugar with 2 tbsp of boiling water and brush the loaf with it. Allow to cool completely.

Melt the dark chocolate in a microwaveable bowl for 1-1½mins, then stir until smooth. Drizzle the dark chocolate over the loaf. Allow the chocolate to set, then serve.

20cm square cake tin

Line the cake tin with baking paper, then drain the chickpea liquid into a jug. Place the dates and 90ml of the chickpea liquid in a food processor and blend for 1-2 mins until very smooth. Add the nuts and blend again for 1-2 mins until smooth. Finally, add the chickpeas, oats and vanilla bean extract, and blend until completely combined and smooth. Transfer the mixture to the prepared tin and smooth it down into a slab using the back of a dessert spoon. Break the dark chocolate into a microwaveable bowl and melt in the microwave for 1-1½ mins, stirring until smooth. Repeat this process with the white chocolate in a separate bowl. Pour the dark chocolate onto the top of the cashew mixture and tip from side to side to cover the top completely with chocolate. Pour the white chocolate over roughly, then swirl in a pattern using a fork. Leave to chill for 2 hrs, then cut into squares and serve.