1.   Etching - dip a cocktail stick in lemon juice or vinegar and scratch away the colour when the dyed egg is cold.

2.   Remove the cocktail sticks from the salmon olives and place the olives on top of the sauce.

3.   Roll one rasher around each prune and secure with a cocktail stick.

4.   Roll the fillets up and secure with a cocktail stick.

5.   Roll up carefully from head to tail and secure with one or two cocktail sticks.

6.   Spread the skin side of each slice with the mustard, roll up and secure carefully with cocktail sticks.

7.   Dip a cocktail stick into the food colouring and transfer to the ball, streaking the colour over the top.