It's the simplest of recipes for a good-looking sugar hit. The cranberry and brazil nut combo elevates the milky bar to new heights. Chelsea Winter made double this recipe but using one block of chocolate was enough for me.

250 g white chocolate, chopped (I used Whittaker's)

50 ml cream

1 Tbsp butter

1/2 c chopped cranberries

1/2 chopped Brazil nuts (or nuts of choice - macadamias would be my second choice)

zest of 1 lemon

1 Tbsp lemon juice

1 tsp flaky sea salt

Line a loaf tin with baking paper or cling wrap.

Melt the chocolate and cream in a microwave for 1 minute. Stir and melt for another 20 sec or so until smooth. Mix in the butter then the rest of the ingredients.

Press evenly into your tin and chill in the fridge or freezer until firm. Store in an airtight container in the fridge.