While quips that "a confectioner wouldn't call this proper fudge", her chocolate pistachio fudge bites are sure to impress. "It tastes divine," promised, sharing the that features in her 2007 Nigella Express cookbook.

Not requiring any inside of an oven - only a bit of heating on top of the stove - it's a super quick and easy to recreate. Plus, there will be lots of fudge bites to go around this weekend for the whole family to enjoy. And even if you don't manage to finish them off, they're fine to store in the freezer.

Makes: 64 pieces

Ingredients

350g dark chocolate (chopped, minimum 70% cocoa solids)

397g can condensed milk

30g butter

Pinch of salt

150g pistachios

Put the chopped chocolate, condensed milk, butter and salt in a pan on a low heat, and stir to melt.

Meanwhile, bash the pistachios in a freezer bag with a rolling bin to break them into pieces.

Add the crushed nuts into the melted chocolate, then stir together. Then pour this mixture into a foil try, smoothing the top.

Once the fudge has cooled, put it into the fridge to set. When ready to serve, cut up into small bars.

The fudge can be kept in the fridge for up to two weeks; in the freezer, the fudge can last for up to three months.

However, in order for frozen fudge to taste its best, it's recommended to eat the bites within one month of freezing.

Nigella Lawson advised: "If you are freezing the fudge in pieces, then stack the pieces in airtight containers with food wrap in between each layer of fudge.

"If freezing a full tray of fudge then wrap the tray tightly in a double layer of food wrap and a layer of foil."