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Recipe of the week: rocky road with figs and walnuts by Lola Milne


By Features Reporter


Lola Milne's rocky road with figs and walnuts from the cookbook Take One Tin.Picture: Lizzie Mayson/PA
Lola Milne's rocky road with figs and walnuts from the cookbook Take One Tin.Picture: Lizzie Mayson/PA

Food writer Lola Milne is out to prove that tinned food is delicious – and the answer to wasting less – whether it be starters, mains or sweets.

Here Milne gives a rocky road recipe that’s a little bit different.

Rocky road’s traditional marshmallow stickiness has been replaced by tinned figs in this recipe from Milne’s new cookbook Take One Tin – and it might even be better than the original.

“Sweet and juicy, they work perfectly with the rich dark chocolate and almondy crunch of amaretti biscuits,” says Milne.

“Often when you buy fresh figs here, they taste of nothing. Tinned ones actually taste really figgy, sticky and firm all year round.”

How to make Lola Milne’s rocky road with figs and walnuts:

Ingredients (makes 10 bars)

170g slightly salted butter, diced

335g dark chocolate, broken into squares

4tbs golden syrup

120g walnuts, toasted and roughly chopped

120g amaretti biscuits, broken into small pieces (digestives, lotus or hobnobs would also work well)

425g tin figs in syrup, drained and chopped

Method

1. Line a 20cm square brownie tin with greaseproof paper.

2. In a medium saucepan, slowly melt together the butter, chocolate and golden syrup, then fold in most of the walnuts, biscuits and figs.

3. Tip into the prepared tin, spreading evenly, and top with the remaining ingredients. Chill in the fridge to firm up (about two to three hours minimum) before cutting into 10 bars.

Take One Tin by Lola Milne, photography by Lizzie Mayson, is published by Kyle Books, priced £14.99. Available now.

Lola Milne's Take One Tin.Picture: Kyle Books/PA
Lola Milne's Take One Tin.Picture: Kyle Books/PA



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