Gluten Free Lightly Spiced Festive Chocolate Salami

Melt the butter and chocolate in a pan over a low heat, remove from heat then sift in the cocoa powder and spices, mix well to form a paste.

Place pistachios and gluten free digestives in a food bag and lightly crush, you want smallish chunks but not to the point of powder, it is fine for some of the biscuits to be like that but you do want some good chunks too.

Pour the pistachios and gluten free digestives into a large mixing bowl, chop the cherries in halves and quarters and add to the mixing bowl along with the sultanas.

Pour in the chocolate paste and icing sugar into the mixing bowl and roughly mix then add in milk some at a time, you need a mix that is firm and sticks together, not runny or to dry.

Lay out a piece of clingfilm around 15-20cm long. Spoon the mix down the middle of the longest width, it should be about 12-13cm long thick sausage when all loaded on to leave room to twist the cling film at the ends. Wrap the clingfilm tightly around and wrap a second piece round in case of splits, twist the ends which should push the sausage to around 10cm in length, it needs to push really tight so it forms a nice thick, well compressed sausage. Place in the fridge for a minimum of 3 hours to set the chocolate but ideally overnight is best.

Unwrap the chocolate salami and sprinkle over a little icing sugar. Slice into approx. 18 slices, depending on how think you want the slices, that's how many I cut into! Enjoy with a nice warm brew!