Raspberry & pistachio White Chocolatte bark

SERVES 10

300ml (10fl oz) Arctic Coffee White Chocolatte
300ml (10fl oz) coconut milk
200g (7oz) white chocolate
20g (¾oz) dried raspberries
30g (1oz) pistachios, halved

1 Line a baking tray with greaseproof paper. In a jug, mix the Arctic Coffee White Chocolate with the coconut milk until full combined. Pour onto a baking tray until you have a thin layer of mixture, then freeze for 4 hours.

2 Once ready, melt the white chocolate either in a microwave for 50 seconds, or over a pan of boiling water. Remove the frozen coffee from the freezer. Pour the melted chocolate over and work quickly, spreading the chocolate with a palette knife. The chocolate will stiffen relatively quickly. Sprinkle over the raspberries and pistachios. Break up and serve.

Almond slice

MAKES 24

250g (9oz) plain flour
60g (2oz) caster sugar a pinch of salt
150g (5½oz) block of margarine or butter
1 free-range egg yolk, beaten
4 tbsp apricot jam
120g (4¼oz) caster sugar
120g (4¼oz) icing sugar
120g (4¼oz) ground almonds
60g (2oz) ground rice
2 free-range eggs
30g (1oz) flaked almonds

1 First, make the sweet pastry which is sufficient to line two trays. You can freeze the spare half for another time if it isn’t required.

2 Sift the flour, sugar and salt into a large bowl. Cut the butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and mix until a pliable dough is achieved. If time allows, let the pastry relax in the fridge to prevent shrinkage.

3 Preheat the oven to 180°/Gas Mark 4. On a lightly floured surface, roll out the pastry thinly into a rectangle large enough to line an 18x28cm (7x11in) Swiss roll tray. Spread the apricot jam evenly over the uncooked pastry base and set aside.

Sift both of the sugars into a bowl and add the ground almonds and ground rice. Stir well to combine. Break the eggs into a small bowl and beat lightly with a fork, then