Mince Pie Tiffin

1. Half-fill and boil your kettle. Line the base and sides of a 23cm x 17cm baking dish or 20cm square cake with baking paper. Chop the milk or dark chocolate. Dice the butter. Scoop them into a heatproof bowl and add the agave syrup and cocoa powder. Finely grate in the zest from 2 clementines. Squeeze in the clementine juice.

2. Quarter-fill a pan with hot water and set the bowl in the pan so it rests above the water, but make sure the base of the bowl isn’t touching the water. Place on a medium heat and bring the water to a simmer. When it starts to steam, turn the heat down to very low and warm for 3-5 mins, stirring occasionally, till the chocolate and butter have melted and you have a smooth mixture. Take the pan off the heat.

3. Tip the flaked almonds into a dry frying pan and toast, stirring often, for 2-3 mins till golden brown. Add them and the dried cranberries to the melted chocolate. Crumble in the mince pies, breaking them into small chunks. Stir till everything is coated and combined.

4. To decorate the tiffin, roughly chop the white chocolate and melt it in a bowl set over a pan of hot water, the same way you melted the tiffin mix. Drizzle spoonfuls of the white chocolate over the tiffin. Return to the fridge for 1 hr.

5. To serve, lift the tiffin and paper out of the dish or tin and then peel off the paper. Slice into around 18-24 squares. The tiffin will keep in the fridge for up to 7 days.

6. Eat Me, Keep Me
The tiffin will keep well for up to 7 days stored in a tub in the fridge.