Easter chocolate tiffin

Preheat the oven to 180 ̊C, gas mark 4; line a 20cm square baking tray with baking parchment. Spread out the seeds and nuts in a roasting tin and bake for 8 minutes until golden; set aside. Put the Mini Eggs in a food bag and crush with a rolling pin until broken into large chunks.

Put the roughly chopped dark and milk chocolate, butter, and golden syrup in a heatproof bowl set over a pan of barely simmering water (the base of the bowl should not touch the water) and stir occasionally until melted. Cool for 5 minutes, then stir in the toasted seeds and nuts with the raisins and biscuits. Finally, stir through 1⁄2 of the Mini Eggs, tip into the baking tray and flatten the top with the back of a spoon.

Scatter over the remaining Mini Eggs, press in slightly, then allow to set at room temperature for 3-4 hours, or chill in the fridge for 1 hour, before cutting into squares.

Cook’s tip: Tiffins are great for using up packets of dried fruit and nuts. Swap the cashews for macadamia or hazelnuts, and the raisins for dried cranberries.