Ginger & Almond Rocky Road
Photography Sarah Tuck.
This grown-up version of a childhood favourite is simple to make and a hit with kids of all ages – equally perfect with an espresso or a tall glass of milk.
INGREDIENTS
500 grams dark chocolate, chopped roughly
1 cup roughly chopped white marshmallows
¾ cup roughly chopped whole roasted almonds
½ cup roughly chopped crystallised ginger
21cm x 18cm baking tin (or equivalent), greased and lined with baking paper
METHOD
Put the chocolate in a large heatproof bowl. Sit the bowl on top of a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Heat until the chocolate is melted and whisk until smooth.
Add the marshmallows, almonds and ginger and stir to combine.
Pour into the baking tin and refrigerate for at least 6 hours until set. Cut into bars or squares to serve.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.