CHOCOLATE CORNFLAKE GATEAU

Grease two 20cm sandwich tins; line the base with greased greaseproof paper; break the chocolate into squares and melt in the microwave in 30 second bursts;

Put the cornflakes into a large mixing bowl and crush lightly with the end of a rolling pin

Add the melted chocolate, chopped apricots, almonds and cranberries and stir until evenly mixed

Spoon the mixture into the tins and spread level; chill for at least 2 hours or until set

For the filling, whip the cream to soft peaks; fold the grated lemon rind into the cream together with the honey

Turn out the cornflake rounds from the tins and peel away the lining paper; put 1 round onto a serving plate and spoon the cream mixture evenly over the surface

Arrange the fresh berries or fruit over the cream and top with the other cornflake round; lightly dust with icing sugar and serve