Easter Nests

Easter is a fun time of year in the baking world, so many exciting possibilities, everywhere you look there is a spelt hot cross bun, a gooey triple layer chocolate cake, a salted caramel something or an almond gluten-free iced bun, Instagram is loaded with the new ideas. When thinking of what recipe to create for this chocolate filled weekend we decided to keep it to something simple and fun, something easy and that is nice to cook together. So we decided on a childhood favourite – Easter nests, perhaps one of the first sweet treats we remember making – I mean there is a lot to mixing together melted chocolate and rice crispies! To be honest, these are not exactly much harder, no baking required and done and dusted within about 10 minutes. The fun really comes from having a little helper with you, although there is a guarantee of getting chocolate everywhere. These are naughty, nutty, chocolaty little Easter treats, and we can’t pretend that they are any more sophisticated than that. We had help testing this recipe with Jemima’s step kids and we would like to point out that Iris (13) thinks that the dark chocolate is a little bitter so if making for children use milk chocolate. We have decided to go traditional this year and sticking to lamb for the main event. We have some friends coming over and so we are doing a butterflied leg of lamb. It’s a brilliant cut for cooking for numbers, as when carving it couldn’t be easier. We would suggest keeping it simple marinating it with garlic, rosemary and olive oil then sticking in a very hot oven for about 20 mins, once rested it can be sliced up and served on a board or dish with a herby salsa and that’s it, no faffing around. For the sides, we will go for something that can be made in advance – a potato salad and some greens, and try and get some colour in there, perhaps some oven roasted red pepper and tomatoes would be a nice addition. Hopefully, it will be a sunny spring day and our salad vibe will be fitting. If it happens to be a dreary mid-April weekend then perhaps adding a hot soup to start with would be a nice idea.


    Makes 10 

    100g, toasted almonds 
    30g desiccated coconut 
    4 weetabix 
    45g coconut oil 
    75g crunchy peanut butter
    200g dark or milk chocolate 
    pinch of sea salt 

    mini eggs for decorating 


1. Blitz the almonds and Weetabix in a food processor till crumbled (careful not to do too much, you don’t want a powder) and put in a bowl, add the coconut. 2. Place the coconut oil, peanut butter, chocolate and salt in a pan and gently heat until melted. Pour the chocolate mixture into the dry ingredients and combine. 3. Place 10 muffin cases into a muffin tray then spoon in the chocolate mixture, press the mixture around the edges leaving a hole in the middle. Fill the whole with mini eggs, then place in the fridge. Leave to harden. Once ready to serve remove from the fridge and you remove the muffin cases if you wish.