Serves 8

Marbled eggs are a centruites-old culinary tradition and Easter is the perfect time to round the family up for some fun holiday cooking

• 4 Sunny Queen eggs
• 1 tbs salt
• 2 tbs dark soy sauce
• 1 whole star anise
• 3 tsp Earl Grey tea leaves

• Simmer eggs for 20 minutes on a low heat. Cool in the water. When cool, tap the egg shells all over with the back of a spoon until they are completely cracked.
• Return eggs to the pan and cover them with cold water, salt, soy sauce, anise and tea. Bring to the boil and the reduce the heat, simmering very, very slowly for two hours.
• Remove from the heat and leave to soak up the flavours and colours for eight hours in the fridge.
• These marbled eggs are then drained and left in the shells until ready to use. Well wrapped, they can be kept in the fridge for about one week.