White Christmas with sour cherries, almonds and Grand Marnier

1.Preheat oven to 180C and line a 13cm x 23cm cake tin with baking paper. Spread almonds on an oven tray and roast until darkened (4-5 minutes), cool to room temperature, then coarsely chop and set aside.

2.Bring cream, Grand Marnier and rinds just to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate and stand for 5 minutes, then stir until smooth. Combine rice puffs, sour cherries, almonds and ½ tsp sea salt in a bowl, add chocolate mixture and combine well, then spoon into cake tin, press top to smooth and refrigerate until set (1 hour). Cut into pieces with a hot, wet knife and store refrigerated in an airtight container for up to a month.