Since Luke Mangan is our ‘Star Chat’ person this month, we’re sharing one of his decadent desserts from his book, Sharing Plates. Luke says: Make these amazing bombs of honeycomb well in advance and keep them in the freezer, so you can pull them out any time that calls for a sweet little bite. Remember, you can win this book – see Page 1 for details!

Makes about 25 pieces

You will need..

– Cooking oil or spray
– 125g liquid glucose
– 360g caster (superfine) sugar
– 3 tablespoons honey
– 15g bicarbonate of soda
– 250g dark chocolate
– sea salt for sprinking

Method..

1. Line a heatproof tray with baking paper and lightly oil it.

2. Place the glucose, sugar, honey and 75ml water in a saucepan over medium heat. Stir until the sugar has dissolved, then cook until the mixture turns a quite dark caramel colour.

3. Remove from the heat and leave to stand for 2 minutes, before whisking in the bicarbonate of soda. Whisk just enough so that it mixes into the caramel. Don’t over-mix or the honeycomb will collapse.

4. Pour onto the prepared tray and leave at room temperature for about 1 hour to cool.

5. Once the honeycomb has set, break it into bite-sized pieces. Set a wire rack over a tray.

6. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from the heat, dip the honeycomb bits into the melted chocolate and place on the wire rack.

8. Sprinkle with sea salt and allow the chocolate to set. Store in the freezer until required.

Enjoy!