1. Blitz the gluten free Oreo type biscuits and pour into a bowl, mix in melted butter until well combined.

2. Line a 22cm loose bottomed round cake tin with clingfilm and press the crumbs in, you want to press some up the sides too by about 1-1.5inches to create an outside crust. Press down firmly with a spoon (if you damp the back it doesn't stick to the crumbs) or use the bottom of a glass.

3. Place the tin in the fridge for an hour to set.

4. Heat the cream until nearly boiling then pour onto the broken up chocolate and butter (no need to melt, the cream will do it for you), stir until all melted and glossy.

5. Pour the chocolate mix into the crumb case and let set for at least 3 hours, don't let it set enough that the mini eggs won't stick to the top but you also don't want it so it is to soft that they just sink in. It should be fairly firm to touch, if to runny your eggs will just sink.

6. Bash the mini eggs lightly to break them up and scatter over the top, leave in the fridge overnight to fully set - the longer the better so the ganache is nicely set.