Recipe OF THE WEEK

LEFTOVER EASTER CHOCOLATE ROCKY ROAD

Prep time: 10-15 minutes Chilling time: 2 hours

125g mixed salted nuts 125g marshmallows 125g Maltesers, Creme eggs or mini eggs 65g unsalted butter, cubed, plus 1 tbsp 400g leftover Easter chocolate, broken up 2 tbsp golden syrup (or honey) 150g 60% cooking chocolate

1 Lightly grease a tin or brownie pan and line with baking paper. Chop nuts, marshmallows and assorted candy into smallish pieces. Put in freezer so they won’t melt into the warmed chocolate.

2 Half-fill a medium pan with water and bring to simmer. Put cubed butter and Easter chocolate in a large bowl and sit it over the pan, being sure the bottom does not touch the water. Let slowly melt. Stir occasionally, until smooth and silky.

3 Stir in golden syrup and take off heat. Add chopped nuts, marshmallows and candy – reserving a handful to spread on top. Stir until well combined and then spread the mixture into the prepared pan.

4 Add the cooking chocolate and 1tbsp of butter into the bowl you were using earlier and melt it as earlier.

5 Spread melted chocolate over rocky road to fill gaps, then top with candy.

6 Put the rocky road in the fridge until set – probably 2 hours or longer. Cut into squares using a large knife. Can be stored in the fridge for up to three days.