This "salami" needs to stay in the fridge for two hours before you eat it. You'll need a good-quality freezer bag, a rubber band, clingfilm and a 10cm piece of string.

Makes a 12cm salami (20 slices)

100g milk or dark cooking chocolate

25g butter

4 dried apricots

1 tbsp raisins

1 tbsp pine nuts

6 tbsp puffed rice

4 oat biscuits (or any healthy biscuits)

3 medjool dates

2 tsp icing sugar

1 To melt the chocolate, break it into squares, place in a medium bowl, add the butter and set on top of a small pan of simmering water. When the chocolate and butter are melted, stir well; remove from the water and leave to cool for 5-10 minutes.

2 Using scissors, cut the apricots into small pieces and place in a medium bowl. Add the raisins, pine nuts and puffed rice.

3 Place the biscuits in a good-quality freezer bag, pressing on it to expel the air inside. Seal the bag using a rubber band, then take a small saucepan and bash the bag until the biscuits are in small pieces (but stop before they turn to crumbs). Add the biscuit pieces to the bowl.

4 Open the dates with your fingers and remove the stones. Mash them with your fingers, then add to the other ingredients.

5 Add the chocolate to the bowl. Roll up your sleeves and start mixing the dough with your hands. When the mixture is really well blended, shape as a rough sausage and place on a square of clingfilm. Wash your hands.

6 Fold the string in half and tuck the ends into one end of the sausage so the loop sticks out. Wrap the clingfilm around the dough, then squeeze and shape into a really tight 12cm roll. Place the salami in its plastic wrapping in the fridge for at least two hours.

7 Spread the icing sugar on a plate. Unwrap the salami and roll it in the sugar. Tap, to remove any excess, slice and enjoy.

valerieberry.com