Easter Nest Bagels

Place water, oil, yeast, psyllium husk and 10g of the sugar into bowl. Mix well and allow to stand for 5 minutes until mixture thickens.

Place Fate low protein all-purpose mix into a separate bowl. Mix well and make a small well in the middle.

Add psyllium husk mixture to the Fate low protein all-purpose mix and using your hands, mix until a dough is formed.

Knead dough for 3-5 minutes in the bowl. Cover with cling film and leave to proof for 30 minutes.

Once rested for 30 minutes, divide the dough into four.

Pre-heat oven to 220°C/200°C fan/gas mark 7.

Shape each dough into a flattened ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball to resemble a bagel. Slip the handle into the hole, then twirl the bagel around the handle to make a hole about 3cm wide.

Meanwhile, bring a large pan of water to the boil and add in the remaining sugar. Whilst waiting for the water to boil, line a baking tray with parchment.

Place the bagels into the boiling water - Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and an outer layer has formed.

Remove the bagels from the water using a slotted spoon and drain away any excess water. Place on the lines baking tray.

Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack.

For the filling, cut the bagels in half and spread each side with 1 tbsp Violife original creamy, cover each side with half the grated carrots.

Using the melon baller scoop out 6 balls of cucumber and place them in the hole of the bagel.