ORANGE, CHILLI & CHOCOLATE BARK

SERVES 10–12

Another easy dessert or after-dinner treat, this recipe is very flexible as you can substitute any combination of dried fruit and nuts that you like. Chocolate and orange always go well together and the inclusion of a few spices adds extra flavour.

¼ teaspoon ground cloves

4–6 cardamom pods, seeds removed and ground ¼ teaspoon cayenne pepper

¼ teaspoon ground chilli

½ teaspoon ground cinnamon

400g dark chocolate

⅔ cup pistachios, roughly chopped

⅔ cup cashews, roughly chopped

½ cup dried cranberries, roughly chopped finely grated zest of 1 orange extra nuts to decorate edible gold (optional)

Line a baking tray with baking paper.

Place the spices in a small frying pan over a medium heat. Allow them to toast without burning to release their aromas, about 30–40 seconds. Remove from the heat and set aside.

Melt the chocolate either in the microwave (remove and stir every 30–40 seconds) or in a bowl set over a saucepan of boiling water. Add the spices, nuts, cranberries and half the orange zest to the melted chocolate and stir to combine. Pour onto the prepared tray, spreading it evenly. Scatter over the extra nuts and remaining orange zest and dust with edible gold if using. Place in the fridge to set. Break into shards before serving.