Steve White, head chef of the Ruperra Arms in Bassaleg shares his recipe for Strawberry and pistachio Eton mess in an egg

Ingredients

1 Small chocolate egg

1 Large chocolate egg

10 Meringue pieces

10g Pistachios

5 Strawberries finely diced

Whipped cream

20g Caster sugar

Pistachio ice cream

Method

1. Gently cut both chocolate eggs in half. Place a frying pan on a stove until hot.

2. With the small half of the egg place face down on the frying pan to melt the chocolate then quickly place the large egg on top so the edges are facing upwards and chill for 10 mins.

3. Place your strawberries and pistachios in a bowl with the caster sugar and mix

4. It’s time to assemble so place your cream in the egg and scatter over your strawberry mix and add your meringue pieces.

5. Place your ball of ice cream just off centre and garnish with a selection of berries maybe a few golden eggs and chocolate stars that you can get from your local supermarket.

Myself and my team at The Ruperra Arms would like to wish you a very happy Easter.