Put the fruit, nuts and biscuits in a pile on a silicone mat.

Melt the butter in a non-stick pan over a very low heat.

Add the marshmallows and stir gently while they melt. This will take some time. Do not be tempted to turn the heat up, as they will quickly start to turn brown and caramelise.

When the marshmallows have melted, add the milk powder and stir until fully combined.

Pour the marshmallow mixture onto the fruits and biscuits.

Put on your plastic gloves and thoroughly mix everything together. Use a series of gentle lifting and folding motions. You want the marshmallow to coat everything and hold together, without crushing the biscuits into dust.

Once the mixture is holding together in a mass, you can use a non-stick tin to help mould it into a rectangle. Press the mass into a corner of the tin to help form two square edges, then turn it around and repeat, pressing it gently by firmly into the sides.

When you’re happy with the dimensions of your slab, wrap it in plastic and put into the fridge to set for at least 30 minutes.

When the slab has firmed up, dust with more of the milk powder, making sure the whole surface is covered. Turn the slab over and repeat.

Using a sharp knife, cut the slab into serving sized pieces – about the size of a matchbox is good – it’s allows the edges to be seen and admired, and can be eaten in just 2 bites.

Store in an airtight box.