Pistachio and cherry studded chocolate tablet with rose and turmeric

Essentially, this is melted chocolate poured on to baking parchment and left to set. The secret is what you add to it – peanuts, dried cranberries, marshmallows, cookie crumbs, even chilli, the list is endless.

PREPARATION TIME 20 minutes COOKING TIME about 15 minutes SERVES 4

300g dark chocolate (70% min cocoa solids) Freshly ground black pepper, to taste 150g white chocolate

½tsp caster sugar

A pinch of ground turmeric

1tbsp pistachio nuts, lightly crushed 1tbsp dried cherries

1tsp dried edible rose petals A pinch of sea salt flakes

1 Set up a bain marie. To do this, bring a medium-sized saucepan half full of water to a simmer and place a heatproof bowl over it, ensuring the base of the bowl doesn’t touch the surface of the water. Break up the dark chocolate, drop it into the bowl and add half a turn of coarsely ground black pepper (you only want a tiny amount) and stir with a wooden spoon until fully melted.

2 Pour the melted chocolate on to a sheet of baking parchment set on a tray and smooth it out with a spatula to a rectangle that is roughly 25 x 15cm.

3 Take a clean heatproof bowl and melt the white chocolate as you did the dark. Drizzle half of this over one half of the dark chocolate.

4 Add the sugar and turmeric to the remaining white chocolate. Mix together until the chocolate turns golden, then drizzle over the other half of the dark chocolate.

5 Use a cocktail stick or the handle of a teaspoon to swirl the chocolates together to create a marbling effect (less is more in this instance). While it’s still warm, scatter over the pistachios, cherries and rose petals, then set in the fridge for at least 1hr. To serve, season with a pinch of sea salt.