Line a 12-hole baking tin with bun cases. Melt the chocolate in a heatproof bowl over a pan of simmering water or carefully in the microwave. In another bowl, bash the pillows of shredded wheat lightly with a rolling pin until broken, but not crushed. Tip the scraggly strands into the melted chocolate and stir with a metal spoon until fully coated. Spoon a few heaped teaspoons of the mixture into each bun case and press a small dip in the centre to make the nest. Avoid being overly neat, as you want to give a rugged, built-by-the-beak appearance. Pop a few tiny sugar eggs into each nest to finish the brood.   Want to try out more delicious recipes from Ciara? Buy her amazing cookbook Bread and Butter, Cakes and Bakes from Granny’s Stove.  BUY NOW   *This Book is available from February 28th 2022

Pastry: Cream the butter and sugar in a mixer and add the eggs one at a time. Sieve in the flour and bring together into a dough. Wrap in cling film and chill for 1 hour before using. Roll out the pastry on a floured surface and push it into an 8-inch tart tin. Place some parchment on the surface of the pastry and fill it with baking beans. Bake blind for 20 minutes before removing the parchment and baking for a further 15 minutes.   Lemon curd: Place the lemon juice and zest into a small saucepan and bring to a boil. Whisk the eggs and sugar together and add to the lemon juice. Put back on the stove on medium heat and cook, stirring, until thickened. Remove from the heat and whisk in the unsalted butter until it has fully melted. Pour into a bowl, place cling film right onto the surface of the curd so it does not form a skin, and chill in the fridge until ready to use.   Meringue: Place the sugar into a small, heavy saucepan and cover it with water. Bring to a boil until it reaches 112 degrees C using a sugar thermometer. Whisk the egg whites in a clean bowl until they peak and slowly add the sugar syrup. Whisk until it cools down.   To assemble: Fill the tart shell with the chilled lemon curd and smooth off the surface using a flat knife. Top with the meringue, then place under a hot grill and brown lightly. Alternatively, use a pastry blow torch.   Visit Our Shop