Place the biscuits in a ziplock bag and give them a rough pounding with a rolling pin. Some dust is fine, but leave most in chunky pieces to add texture.

Roughly chop the glace cherries and walnuts, again leaving some bigger chunks.

Melt the chocolate and butter in a bain marie or microwave, stirring frequently until smooth, then remove from the heat.

Tip the other ingredients into the chocolate mix, stir to combine, then cover and chill in the fridge for at least a couple of hours (or overnight).

Cut two or three 20cm pieces of cling film and overlap lengthways on your work surface. Spoon half the mix onto the cling film in a rough sausage shape, roll up tightly and twist both ends, then roll backwards and forwards to smooth. Repeat with the other half, then chill again until fully set.

Unwrap the salami and rub with icing sugar to give a dusted appearance, then re-wrap in baking parchment and tie with ribbon. Slice and serve with coffee, or freeze by unwrapping the cling film, dusting in sugar and wrapping in tin foil.