Chocolate hazelnut and sour cherry salame (Makes one large or two modest salame)

Ingredients: 80g hazelnuts; 200g biscuits (Rich Tea or other dry, not-too-sweet biscuit); 250g dark chocolate (at least 70% cocoa solids); 150g butter (at room temperature); 120g caster sugar; pinch of salt;

2 eggs, beaten; 1tbsp cocoa (unsweetened chocolate) powder; 80g dried cherries (cranberries or other fruit if you wish); icing sugar, for dusting

Method:

1. Preheat the oven to 170°C/gas 3. Lay the hazelnuts over the base of a baking sheet. Toast in the oven for 10 minutes or so, until lightly golden. Set aside to cool, then roughly chop or crush with a rolling pin.

2. Bash the biscuits in a bag with a rolling pin or blitz in a food processor. They should be fairly large pieces, not crumbs.

3. Melt the chocolate in a bowl over a pan of gently simmering water (or use a microwave). Allow to cool for a few minutes.

4. Beat the butter, sugar and salt until smooth and creamy. Whisk in the beaten eggs, a little at a time, to form a smooth batter. Add the cocoa powder, cool melted chocolate, broken biscuits and dried cherries and stir to combine. Add the hazelnuts and stir again.

5. Scoop the sticky mixture onto a rectangle of plastic wrap, aiming for a long oblong shape. Place another piece of clingfilm the same size over the top and wrap the sausage completely. Roll it in your hands to smooth out the shape and then twist the ends. Place it in the fridge to chill.

6. Once solid and nicely firm, unwrap and dust with icing sugar, and either wrap it in baking parchment if giving it as a gift or, if you want to go the whole hog, tie it up as you would a proper salami. There are some very instructive videos on Youtube about how to tie salami properly, if you are so inclined. Will keep for up to one week, covered, in the fridge.

For a fancier flavour use amaretti, Hob Nobs digestives, or ginger biscuits