Roast salmon with peas, potatoes & bacon
A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast
Chocolate tiffin Easter nest
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 10 - 12
Skip to ingredients
- 150g unsalted butter
- 50g golden syrup
- 1 tsp vanilla extract
- 400g dark chocolatefinely chopped
- 60g milk chocolate
- 60g Daim bar, finely chopped (I like this for the crunch, but you can replace it with extra dark or milk chocolate)
- 150g salted pretzelsticks, broken into small pieces, plus a handful to serve (optional)
- 100g shredded wheatcrushed
- 100g chocolate-covered raisin
- 100g salted peanutsee tip, below
- chocolateeggs, to serve
Nutrition: per serving (12)
- kcal519
- fat34g
- saturates18g
- carbs42g
- sugars23g
- fibre6g
- protein8g
- salt0.6g
Method
step 1
Line a 20cm round cake tin with a large paper cake tin liner, or cling film. Heat the butter and golden syrup in a large heavy-based saucepan over a gentle heat. Once melted, add the vanilla extract and all the chocolate. Continue heating gently until the chocolate has melted, stirring every now and then to combine.
step 2
Remove the pan from the heat and mix through the pretzel sticks, shredded wheat, chocolate-covered raisins and peanuts. Transfer to the prepared tin, pressing in and around its sides, creating a dip in the centre to produce a nest shape. Chill for 1 hr or until set. To serve, remove from tin, scatter with extra pretzels (if you like) and fill with an assortment of chocolate eggs. Will keep in an airtight container for up to 5 days.
