How to make chocolate Easter eggs

Even if you love chocolate, you can have a bit too much of it. I know, what am I saying? So this Easter, I wanted to make a small-scale Easter treat.

How to make chocolate Easter eggs in the half-shell
Carefully crack the eggs in half, and set aside the yolks and whites for cooking. (Shakshouka, anyone? Perfect Bank Holiday weekend breakfast).
Rinse the shells and scrape out the membrane inside the shell. Wipe dry with kitchen paper.
Melt your choice of milk or dark chocolate (you'll need about 50g to fill four half-shells) in the microwave, or in a bowl set over a pan of simmering water.
Spoon the melted chocolate into the half-shells – no dribbles! – then sprinkle on whatever decorations you fancy. I used edible rose petals (Waitrose, £1.99) and chopped nuts, but sprinkles or even a chocolate mini egg would look good too. Happy Easter!

Enjoy more ways to cook with flowers

Making chocolate cake for charity

We decided to have a Macmillan Coffee Morning at work. I left it to the last minute to come up with a cake, but thanks to Nigella Lawson I found a quick and easy chocolate cake recipe.

Store Cupboard Chocolate Orange Cake appears in How to be a Domestic Goddess and widely online. Basically you melt butter and chocolate, then stir in a jar of marmalade, eggs and sugar, then fold in flour and bake. I decorated mine with grated orange zest and a nasturtium, which is edible.

And it was very popular with my colleagues at the coffee morning, raising money for Macmillan, which was the whole point.