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Toasted seed and nut tiffin

A delicious teatime treat, you can vary the nuts, seeds and dried fruit in this recipe according to what you have in your cupboard.

Prepare 20 minutes + chilling | Cook 15 minutes

Makes: 25 squares

Ingredients

75g pecans, very roughly broken
75g pumpkin seeds
50g sunflower seeds
180g bar Waitrose Belgian Dark Chocolate (72% cocoa)
180g bar Waitrose Belgian Dark chocolate (54% cocoa)
30g unsalted butter, softened
75g McVitie’s Rich Tea Lights biscuits, broken into smallish pieces
75g dried cranberries
1/4 tsp Cooks’ Ingredients Pink Peppercorns, roughly crushed (optional)

Method

Preheat the oven to 180oC, gas mark 4; line an 18cm square tin with baking parchment. Add the nuts and seeds and toast for 8-10 minutes; set aside to cool.
Roughly chop both bars of chocolate and put in a heatproof bowl set over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water). Stir occasionally until the chocolate has just melted. Take off the heat and stir in the butter until combined.
Set aside a handful of the pumpkin and sunflower seeds, then tip the rest into the chocolate along with the pecans, biscuits, cranberries and a pinch of sea salt. Stir until combined, then tip into the lined tin. Press down with the back of a spoon to smooth the surface, then scatter with the set-aside seeds and the pink peppercorns (if using).
Leave at room temperature to set for 1 hour then cover and chill for at least 1 hour. Take out of the fridge for 5 minutes before cutting into about 25 small squares.

The tiffin will keep in the fridge for up to 3 days.