Annie Bell's Big Chocolate Florentine

Preheat the oven to 200C/180C fan/gas 6. Spread the almonds in a thin layer in a shallow baking dish and toast for 8-10 minutes until lightly golden, then remove and leave to cool.

Line a swiss roll tin (about 30cm x 20cm) with clingfilm. Halve the glacé cherries and cut the candied orange peel into thin slivers about 2cm long.

Break the chocolate into pieces and gently melt it in a bowl set over a pan containing a little simmering water, stirring gently to avoid overheating. Smooth the melted chocolate evenly into the tin.

At the same time place the caster sugar with 50ml water in a small saucepan, bring to the boil and simmer over a low heat for about 15 minutes until a deep gold, swirling occasionally as the mixture starts to colour to ensure that it caramelises evenly.

Stir in the almonds. Scatter clusters of the caramel almonds over the surface of the chocolate, then scatter over the cherries and candied peel. Set aside in a cool place for several hours to set.

Eat within 48 hours, after which the florentine may lose its sheen, though continue to taste good. (Avoid covering with clingfilm as it will cause the chocolate to bloom.)

Makes 1 slab about 30cm x 20cm.