Toast the hazelnuts. Heat the oven to 200°C and place the nuts on a baking tray. Bake for 5 minutes, then remove and set aside to cool.

To pop the corn, heat a splash of virgin olive oil in a saucepan over a medium heat. Add the corn kernels and shake gently to cover them in the oil. Put the lid on and the corn will start popping after a couple of minutes. Shake the saucepan occasionally to prevent burning. The corn should have finished popping after approx. 3–5 minutes.

Pour the popcorn into a large bowl and mix with all the ingredients apart from the chocolate, reserving a handful of the goji berries, mango, nuts and coconut flakes to decorate the top of the rocky road.

Break the chocolate into pieces and place in a heatproof mixing bowl. Either place over a simmering pan of boiling water to melt or heat in the microwave in 30-second bursts, stirring in between.Stir in the 1 tablespoon of olive oil, before pouring over the dry ingredients and mixing everything together well.

Line a 900g loaf tin with non-stick baking paper, pour the mixture into the tin. Scatter the reserved dry ingredients on top and press down. Place in the fridge to set (approx. 4 hours).

Once set, pull the rocky road out of the tin using the baking paper, and with a sharp knife cut into 15 slices and store in an airtight container in the fridge.