All children love an Easter egg but when well meaning relatives and friends present your kids with enough chocolate to rival an establishment even Willy Wonka would be proud of, it's time to take action. One great way of prizing all that chocolate out of their mitts is to entice them into the kitchen for half an hour of fun melting, mixing and making these mini Easter nests that, once cooled can be strategically placed around the garden for an Easter egg hunt. Using Shredded Wheat instead of the more usual Cornflakes or Rice Krispies is a great way of increasing the fibre and wholegrain content of these little treats and looks much more authentic too. The sesame seeds also add extra flavour, crunch and calcium.

12 cupcake papers
400 grams of milk or dark chocolate
12 chocolate mini eggs
4 tbsp. honey or golden syrup
4 tbsp. sesame seeds (optional)
5 Shredded Wheat bars

N.B. Do not add sesame seeds if there is a history of allergy in your family.

Break up the Shredded wheat into a bowl. Add the sesame seeds (optional). Slowly melt the chocolate in a medium sized mixing bowl over a pan of boiling water. When the chocolate is fully melted add the honey or syrup. Stir well then add the Shredded Wheat. Mix thoroughly then put the mixture into cupcake papers. Press down the center of the mixture with your thumb to create a well and place a mini egg on top.