This is like an almost healthy rocky road, Easter style! Put in whatever nuts you have in your pantry - and add whatever flavour mini eggs or other goodies that take your fancy.

Ingredients:

360g milk chocolate

360g dark chocolate

1/2 cup each sunflower seeds, pumpkin seeds and salted pretzels

1 cup each salted cashews, pistachios, blanched almonds

1 tsp sea salt

125g mini eggs

117g caramel mini eggs, halved

1. Melt chocolates in a metal bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. When melted, take off the heat.

2. Chop cashews and pretzels roughly.

3. Dry roast sunflower seeds, pumpkin seeds, pistachios and almonds in a frying pan till just starting to turn golden or pumpkin seeds are popping.

4. Line dish, 19 x 28cm, with greaseproof paper.

5. Pour nuts and seeds into melted chocolate and leave to cool for a bit.

6. When mostly cool, but not setting, stir through caramel eggs and half of coloured mini eggs.

7. Pour into lined dish and level off. Sprinkle over remaining mini eggs and chill in fridge till set.

8. When set cut into squares.