I don't know about you, but I'm ready to prize every morsel of chocolate from the kitchen cupboard and get started on Christmas early. It has been a remarkable six months of recipe testing for me and I'm not slowing down any time soon. There are handful of recipes left to test before everything is whipped across to the folks at Unbound, who will then begin the editorial process for this cookbook you've so kindly supported.

I've always believed that chocolate is the essential fuel to help us all power through testing times, and so these next few weeks will be dedicated to all things cocoa laden. To anticipate our cravings, and to celebrate this festive season, I'd like to share an exclusive recipe from the brand new Sanjana Feasts cookbook with you - an Indian-Inspired Rocky Road. You could choose to make it for sharing and gifting, or better still, eat it all by yourself. No judgements, it's Christmas.

Indian-Inspired Rocky Road

An easy no-bake slice that looks like you spent ages making it. It’s crammed with biscuits, nuts, crystallised ginger, dried mango, Turkish delight, marshmallows, and edible rose petals. I’m yet to meet a person who hasn’t gone back for a second or third piece of this.

Makes 24 pieces
Prep time: 20 minutes  |  Cook time: 5 minutes
Special diets:  Vegetarian | Vegan option | Gluten free option

Ingredients

300g milk chocolate
300g dark chocolate
140g unsalted butter
3 tbsp golden syrup
100g Turkish delight, cubed
100g ginger biscuits, broken
40g toasted pistachios
20g flaked almonds
20g dried mango cut into 2cm pieces
20g crystallised ginger cut into 2cm pieces
60g gelatine-free marshmallows, cut into pieces if they’re large
2 tsp dried edible rose petals
1/4 tsp fine salt

Method

1. Pop the Turkish delight pieces and marshmallows into a freezer bag and freeze for 20 minutes. This will help them keep their shape.

2. Place the chocolate, golden syrup, butter, and salt in a glass bowl over a pan of simmering water. Give it a gentle stir every 5 minutes until fully melted and well combined. Alternatively, melt everything together in a microwave-safe bowl. Stir until smooth and set aside to cool slightly.

3. Add the crushed ginger biscuits, frozen Turkish delight, marshmallow, nuts, dried mango, crystallised and ginger. Stir to combine and coat all the add-ins.

4. Spread the mixture into a 23cm x 15cm tin lined with baking parchment. Flatten the top and scatter with dried rose petals. Wrap the tin with cling film and allow the rocky road to set in the fridge for 6-8 hours, until solid. Slice into squares or wedges.

Lasts 14 days if well wrapped in baking parchment and stored in the fridge. Allow to come to room temperature before serving.

Vegan?

This recipe is so easy to adapt. Vegan alternatives for the ingredients used are available in most big supermarkets. Vegan chocolate, dairy-free butter, biscuits, and vegan marshmallows, to name a few substitutions. Gluten free biscuits and chocolate can also be used. Check the ingredient labels on your packets.