Matt Tebbutt showcased a delicious dried cranberry, chocolate and clementine marzipan loaf with honey butter on Saturday Kitchen.

The ingredients for the loaf are: 100g unsalted butter, cubed, 300g strong white flour, plus extra for dusting, ½ tsp salt , 150ml full-fat milk, plus extra to glaze, 60g caster sugar , 7g dried yeast , 3 clementines, zested, 150g dried cranberries, chopped, 50g pecan nuts, chopped, 60g dark chocolate chunks and 120g marzipan rolled into a long log.

For the honey butter: 100g unsalted butter, room temperature, 60g clear honey and 10g icing sugar.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.