Prebiotic rocky road

Makes 15 slices Ready in 20 mins, plus setting

100g hazelnuts, halved

50g brazil nuts, roughly chopped

1tbsp extra-virgin olive oil, plus extra for popping corn

30g corn kernels or natural popcorn

2tbsp mixed seeds

50g goji berries

30g coconut flakes

90g dried mango, chopped

90g dried figs, chopped

300g dark chocolate (min 70%), broken into pieces

1 Heat the oven to 200°C/gas 6 and place the nuts on a baking tray. Bake for 5 mins then remove and set aside to cool.

2 Heat a splash of the extra-virgin olive oil in a saucepan over a medium heat. Add the corn kernels and shake gently to cover in the oil. Put the lid on and the corn will start popping after a couple of mins. Shake the pan occasionally to prevent burning. The corn should have finished popping after approx 3-4 mins.

3 Pour into a large bowl and mix with all

the ingredients apart from the chocolate, reserving a handful of goji berries, mango, nuts and coconut flakes to decorate the top.

4 Place the chocolate in a heatproof bowl. Place over a simmering pan of boiling water to melt or heat in the microwave for 30 sec bursts, stirring in between. Stir in 1tbsp of olive oil. Pour over the dry ingredients and mix well.

5 Line a 900g/2lb loaf tin with baking paper. Pour the mixture into the tin. Scatter over the reserved dry ingredients and press down. Chill to set (approx 4 hrs).

6 Pull the rocky road out of the tin using the baking paper. With a sharp knife, cut into 15 slices and serve or store in an airtight container in the fridge.

STORAGE: Keeps for up to 2 weeks in the fridge in a sealed container. TIP: If you love ginger, add ¼–½tsp of fresh, grated ginger to the mix.

SWITCH: Already had the listed dried fruits and nuts this week? Swap in any others you fancy.