For Pink Eggs

1. Peel your soft-boiled eggs and set aside.
2. Mix all your basic pickling ingredients in a saucepan and warm over low heat to dissolve the sugar and salt.
3. Add your colouring agent to the liquid and warm gently to get the colour you want.
4. Allow the mixture to cool and then place it in an airtight container with your eggs to submerge them. Allow the eggs to sit in the liquid in the fridge for at least 4 hours to let the colour soak in. They will keep for up to a week in the fridge. TIP: The longer you leave the eggs to pickle, the deeper the colour will go into the eggs. Overnight will make them bright, but 2 days is even better!

Flower Eggs

1. Boil, cool and peel your eggs. Wrap them in clingfilm to stop the skewers cutting into them.
2. Place the skewers lengthwise along the sides of the eggs – using four around even intervals – and then secure the ends with elastic bands. As the eggs chill, the skewers create indents that shape them into a flower pattern when sliced.
3. Chill until needed and then slice in cross sections to reveal the flower/clover shape.

Green Waffles

1. Lightly whisk your two eggs with the milk. Mix in the mashed potato, along with the flour and bi-carb and then add in the shredded greens and parmesan.
2. Heat and lightly butter or oil your waffle press and add large spoonfuls of the mixture, then press and cook until the potato waffle is browning and crisping. Repeat until all the potato mix is used.
3. Once the green potato waffles are ready, serve them in a warm stack with the clover-shaped egg slices on top and extra herb garnish.