Rocky Road

Rocky road is quick to make, and you can use whatever nuts, biscuits and sweets you have in your store cupboard. It makes a great gift or serve it as an afternoon or late-night treat.

500 grams dark chocolate (72% cocoa solids), chopped

1 tablespoon grapeseed oil

150 grams white marshmallows, roughly chopped

¼ cup pistachios, roughly chopped

1 cup roasted skin-on almonds, roughly chopped

100 grams rose Turkish delight, roughly chopped

4 gingernut biscuits, roughly crushed with a rolling pin

EQUIPMENT: Grease a 20cm square tin and fully line with baking paper.

Put the chocolate and oil in a heatproof bowl and place over a saucepan of simmering water. Make sure the base of the bowl doesn’t touch the boiling water. Stir occasionally until the chocolate has fully melted. Take off the heat and leave to cool.

Add all the remaining ingredients to the chocolate mixture and stir together to coat in the chocolate. Tip into the tin and spread out into the corners.

Refrigerate for 2 hours then cut into about 16 pieces. Store in an airtight container in the fridge for 2 weeks. MAKES 16 PIECES