Add the sugar and mix gently with a wooden spoon until well distributed.

Make a well in the centre of your ingredients and add the oil, water and food colouring. You will be able to add more food colouring later if necessary.

Mix it all together until a rough dough has formed.

If kneading by hand, tip the dough out onto a clean and floured surface and knead for around 10 minutes. If more colour is needed, add it during this process and the colour will distribute well while you knead. If kneading in a standing mixer with a dough hook, knead for around 5 minutes on a medium speed.

Your dough will be ready when it is smooth and elastic-like. If it stretches between your fingers enough to allow light through before ripping, it is ready. If it rips straight away, knead for a few minutes more and check again.

Place your dough in a large lightly oiled bowl and cover with a tea towel/cling film/beeswax paper and set aside. Leave to rise in a warm place for 1 hour or until doubled in size.

Once the dough has doubled in size, tip it out onto a clean and floured surface and knock the air out briefly.

Shape into 10 equal balls - roughly weighing 85g each. Stretch and shape each bun into a (ten pin) bowling pin-like shape, then make two incisions either side of the body using a sharp knife and pull the dough away from itself on both sides slightly to create the fins.

Place the buns on 2 lined baking trays (5 on each), leaving a couple of inches between each one. Cover with a tea towel or cling film and leave to rise for another 30 - 45 minutes until they have doubled in size and the dough springs back half way when gently pressed on with one finger.

About 20 minutes into this last rise, preheat your oven 200°C [345°F] or 180°C fan.

Bake the buns for 15 minutes or until baked. You can check whether they are baked through by tapping their undersides (taking care here as they will be very hot!) and listening out for a hollow sound.

Once baked, leave to cool fully on the tray before decorating.

Cut egg shapes out of the white fondant: 1 for each bun. I did this by using a small cookie cutter to cut out circles and then stretching the shape slightly to create a more egg-like finish.

Shape large beaks using the orange fondant (or white, then paint using orange food paint or colouring). If doing so, use the red fondant to mould Feathers McGraw’s disguise hat. Have fun with this!

Once the buns are cool, attach a piece of egg shaped fondant to each bun by dabbing a bit of water on the underside of the fondant and gently pressing it onto the belly of each bun.

Using a chopstick or similar tool, pierce eye holes into the buns. Place a chocolate chip in each hole upside down.

Finish by attaching the beaks by dabbing a bit of water on the flat end and gently pressing them into place. This won’t glue them in place, but will keep them there until the buns are ready to be eaten.