Dessert is the part of a meal that stays in people’s minds. Let’s give them something to remember! This is what I served to 100 people at a big “come and try plant-based food” dinner last year and the feedback was great. The base includes orange zest which gives a deep citrus foundation for the more delicate mandarin toppings. There’s crystallised ginger in the chocolate filling and, to help it shine, I also add a layer of very thinly sliced ginger between the base and filling. Canned mandarin segments are easy to find at the supermarket and look pretty on top. I’ve also used freeze-dried mandarin, which is quite special if you can find it, but another option is to save the syrup from the canned mandarin and boil it down in a saucepan until it thickens, then chill and drizzle around the plate just before serving. It does the same job of giving an intense mandarin taste.

For a dinner party, you can make this a day in advance so it only takes a few minutes to serve when the time is right. Any spare portions keep well in the fridge for a few days or freeze them to enjoy later.