Strawberry carrots

Line a large baking tray with baking parchment. Break the white chocolate into pieces and place in a heatproof bowl over a pan of barely simmering water. Stir gently until melted and take off the heat. 

Add the food colours to the white chocolate and stir to combine. Holding a strawberry by the leaves, dip it into the coloured chocolate. Using a teaspoon, drizzle the chocolate on any parts of the strawberry where it hasn't quite cover. Gently shake to remove any excess and place on the baking tray. Repeat with the rest of the strawberries, then put the tray in the fridge for 20 minutes or until set.

Melt the milk chocolate according to the instructions in step 1 and transfer to a disposable piping bag with a small nozzle. Take the strawberries out of the fridge. Moving your hand from left to right, pipe lines of milk chocolate over the chocolate-covered strawberries to resemble the rings round a carrot. Pop the tray back into the fridge for 10 minutes or until set.