Choose a new cookbook worth up to £28 when you subscribe to our magazine.
Bring a large pan of water to the boil. Add the eggs and simmer for 10 mins. Drain the eggs and plunge into ice water to cool down, gently peel off the shells and discard.
Cut some of the eggs in half and decorate with currants for eyes and a small triangle of carrot for a beak to create egg chicks (as per picture). Slice the remaining eggs to create bunny shapes (as per picture) quartering some for ears and halving some lengthways for the body. Create a round tail by slicing the top off one of the eggs.
Decorate the plate/board with sprigs of rosemary and miniature carrots, if you like. Serve with the cucumber, cherry tomatoes and rocket.