Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Spread out the nuts in a small baking tin and toast in the oven for 8-10 minutes until golden brown. Cool, then roughly chop.
2. Put the raisins, glacé cherries and orange zest and juice in a small pan, or a microwave-safe bowl. Cover and heat until the juice is beginning to bubble, then set aside to soak (for at least 30 minutes if you can).
3. Whiz or crush half the biscuits to fine crumbs and add to a mixing bowl, then break in the rest as roughly 1cm-chunks. Add the nuts.
4. Heat the butter and sugar in a small pan until bubbling, then mix in the cocoa powder and a pinch of salt to a smooth paste. Pour into the biscuit mixture, add the soaked fruits and any remaining juice and mix well. It should hold together when squeezed; if it’s a little dry then add a splash of milk to help it bind.
5. Divide the mix in half and shape each into a sausage about 20cm long. Roll up tightly in baking paper, twisting the ends closed. Chill for at least 2 hours or until firm; if you can give the logs another roll on the counter once they have partially set, it helps give them a good rounded shape. The ‘salami’ keeps for at least 2 weeks in the fridge, or can be frozen.
6. For the classic salami/saucisson look, unwrap the tiffin rolls and dust with icing sugar.Rewrap if gifting and add a layer of decorative paper, plus string or ribbon. Cut into roughly 1.5cm slices to serve.