The Simple Things
White chocolate, sour cherry and pistachio rocky road
A grown-up version of the kids’ treat that’s packed with flavour and crunch.
Makes 15 squares
400g good-quality white chocolate
20g mini marshmallows
60g shortbread biscuits, roughly chopped
30g desiccated coconut
60g shelled unsalted pistachios, roughly chopped
110g dried cherries
1 Line a 26cm x 17cm baking tin with clingfilm. Melt the chocolate in a bain-marie over a low heat, making sure that the water doesn’t touch the bottom of the bowl.
2 While the chocolate is melting, put the marshmallows and shortbread in a bowl and add the coconut, pistachios and dried cherries. Mix well. 3 When the chocolate has melted, remove it from the heat and leave to cool slightly before adding to the dry mixture and mixing thoroughly.
4 Tip the mixture into the lined tin, spreading out to the edges, and chill in the fridge for at least 2 hrs, or until firm. Remove from the fridge, lift out of the tin and cut into 15 squares. Cook’s note: The rocky road can be stored in an airtight container in the fridge for up to a week.
We shot our picnic gathering at the International Antiques & Collectors Fair in Ardingly, West Sussex. IACF hold antique fairs throughout the UK and all are now open again. To find your nearest event, visit iacf.co.uk. Baskets from hobbycraft.co.uk; picnic blankets from tartanblanketco.com.