MAKES 12 CHUNKY PIECES

INGREDIENTS

• 200g (7oz) dark chocolate (70% cocoa solids)

• Half a fresh red chilli, deseeded and finely chopped

• 100g (3 1/2oz) mixed unsalted nuts, such as almonds, hazelnuts, pistachios or pecans

• 1tbsp sunflower or pumpkin seeds

• 100g (3 1/2oz) mixed dried fruit, such as golden raisins, dried mango, dried sour cherries or cranberries, larger bits chopped

METHOD

Preheat your oven to 200C/400F/gas 6. Smash up the chocolate and melt it in a heatproof glass bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.

Once the chocolate is smooth and melted, remove the bowl from the heat and put to one side. While the chocolate is melting, put the chopped chilli pieces on a baking tray with the mixed nuts and the seeds.

Place in the hot oven for 5 minutes, until the nuts are toasted and shiny. leave to cool for a few minutes, then roughly chop everything together on a board and mix with the dried fruit in a bowl.

Put a large handful of this fruit and nut mixture to one side, and tip the rest into the bowl of chocolate. Stir well until everything is completely coated.

Line a baking tray with a piece of greaseproof paper or baking parchment and spoon the chocolate mixture on to it, using the back of a spoon to smooth it out to the sides.

Sprinkle the reserved fruit and nuts evenly over the top, and leave in a cool place or in the fridge for 30 minutes to set.

Once the rocky road has set, smash it up into bite-size or larger pieces and pile up on a serving plate. Lovely with a cup of coffee, or even finely bashed up over some good-quality vanilla ice cream.