This Tiffin is a seasonal leftover saviour! At Christmas, it's a great way to use up any leftover snacks (nuts, biscuits and dried fruit) and at Easter can be made with leftover chocolate.


300 grams chocolate - use either milk, dark or a mixture of both - depending on what you've got left over!

250 grams biscuits (we like ginger nuts, but whatever you have in the cupboard)

125 grams butter

125 grams golden syrup

75 grams dried fruit such as raisins, cranberries, cherries or apricots

75 grams nuts such as brazils, pecans, hazelnuts or walnuts


  1. Line a 20 centimetre baking tin with either greaseproof or parchment paper.
  2. Melt the chocolate, butter and golden syrup together by placing in a bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Gently stir until melted then remove from the heat to cool slightly.
  3. Crush the biscuits in a tea towel with a rolling pin and roughly chop the fruit and nuts.
  4. Add your biscuits, fruit and nuts to the chocolate mixture and stir until combined.
  5. Spoon the mixture into your tin and roughly flatten.
  6. Chill in the fridge for at least an hour until set.
  7. Cut into squares and stack in an airtight container separated by greaseproof paper. Store in the freezer until you’re ready to eat.
  8. Once defrosted, serve with a light dusting of icing sugar

Recipe by Ellie Athanasis at the Sustainable Food Trust. Photo by Ian May.