Ingredients: 175g Stork, diced 50g golden caster sugar 50g icing sugar 1 medium Columbian Blacktail Free Range Egg ½ tsp ground mixed spice 300g plain flour, plus extra for rolling Coloured icing and sprinkles, to decorate Method 1 Preheat the oven to 180ºC, gas mark 4. Beat together the Stork and both sugars until creamy, then mix in the egg. Add the spice and flour and mix to make a firm dough. 2 Roll out the dough on a lightly floured surface to a thickness of 2–3mm and stamp out biscuits using Easter cookie cutters. Transfer to baking sheets that have been lined with non-stick parchment and bake for 8–10 minutes until pale golden. Leave to cool on the tray for 1–2 minutes, then transfer to a wire rack and leave to cool completely. 3 Decorate the biscuits with coloured icing and dust with a few sprinkles. Leave to set, then store in an airtight container until ready to eat. Nutrition 111kcals/1.3g protein/16.2g carbohydrate/8.2g sugars/ 4.5g fat/1.1g saturated fat/0.3g fibre/0.2g salt per biscuit Makes 6 Scotch Eggs Ingredients • 6 small free-range eggs, plus 2 medium free-range eggs for the vegetable crust • 1 potato (about 200g), unpeeled • 6 tablespoons olive oil • 1 red onion, finely chopped • 2 garlic cloves, finely chopped • 1 teaspoon dried thyme • 2 teaspoons fennel seeds • ¼ small swede (about 150g), peeled & grated • 1 carrot (about 150g), peeled & grated • 75g mature Cheddar cheese, grated • 50g mixed seeds (I like pumpkin, sunflower & linseed), toasted • 85g fresh or dried white breadcrumbs • 30g plain flour • 1 teaspoon pul biber (Turkish dried chilli flakes), or ¼ teaspoon dried chilli flakes • Salt and freshly ground black pepper For the chutney • 400g can chopped tomatoes • 3 tablespoons capers in brine, drained and rinsed • 1 tablespoon honey or maple syrup • 2 tablespoons red wine vinegar • Salt and freshly ground black pepper Recipe courtesy of