• 4 eggs
• 50g red capsicum (tongue)
• 50g black olives (eyes)
• 1 small cucumber (head)
• 2 cherry tomatoes (head)
• 1 stick of uncooked spaghetti
• Mayonnaise (glue)
1 Boil the eggs and peel. Set aside to cool.
2 Cut the bottom off the egg for a good standing position.
3 Cut the cucumber into 4 slices.
4 Halve the cherry tomatoes.
5 Cut the edge off the olives.
6 Peel and de-seed the capsicum and cut into a small tongue-shaped pieces.
7 Spear the tomato and cucumber onto the egg with the dry spaghetti stick for the hat.
8 Use the mayonnaise in a small piping bag to glue the olives onto the egg for eyes.
9 Cut a slit in the egg and stick the red capsicum in as a tongue.
10 Keep the egg cool and serve.
With thanks to Thorsten Sbrzesny, executive chef at One to One Hotel – The Village, Abu Dhabi
• 100g butter
• 100g sugar
• 100g self-raising flour
• 2 eggs
• 1/2tsp baking powder
• Fairy cake paper cases
For the decorations
• White marshmallows
• Ready-made white frosting
• 50g icing sugar
• Chocolate chips
• Red food colouring
1 Mix the butter and sugar together until fluffy.
2 Add the eggs and flour and mix it all together until smooth.
3 Spoon the mixture into the cases and put them in the oven at gas mark 4, for 15 to 20 minutes until firm to the touch.
4 When the cakes are cold, cover them with the white frosting.
5 Mix two drops of food colouring into the icing sugar (with clean fingers) to create a pink dust.
6 Cut a white marshmallow in half using scissors (ask a parent to help you with this). Squeeze the halves between your finger and thumb into oblong shapes. Dip the sticky ends into the pink icing sugar, and stick the marshmallows to the cupcake to make bunny ears.
7 Add two chocolate chips for eyes, a Smartie for the nose and your bunny cupcake is complete.
Tip: You can make the bunny cupcakes any colour you like by adding different food colouring to the white frosting. Why not make half your bunnies pink by colouring half the white frosting, and using pink marshmallows for the ears?
• 200g milk chocolate
• 10g butter
• 4 large shredded wholewheat biscuits
• Blueberries or yoghurt-coated raisins
1 Break the chocolate and put it and the butter in a heatproof bowl.
2 Melt the chocolate over a pan of hot water.
3 Break up the shredded biscuits into a bowl, then tip them into the melted chocolate mixture and stir until it is all coated.
4 Let it cool for a few minutes then pick up a handful, pat it into a nest shape and place on a baking tray.
5 Pop them in the fridge and leave to set for around 15 minutes.
6 Add some blueberries or yogurt-coated raisins into each nest.
With thanks to the Letterland Cookbook, available from bookstores priced Dhs39