Why not try this traditional Eastern European Hrudka (Easter Cheese Cake) recipe… Courtesy of Nadiya, from Ukraine, who is currently living in Pangbourne

Ingredients:

• 12 eggs
• 950ml full fat milk
• 200g sugar
• 1 teaspoon sal
• freshly grated nutmeg to taste. 
• 1 teaspoon vanilla extract

Method:

1. Crack eggs into a large saucepan and beat with a whisk.
2. Whisk in the other ingredients.
3. Cook over low to medium-low heat, stirring constantly, until mixture fully forms curds and whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
4. Line a colander with several layers of cheesecloth (or any clean, cotton cloth – a pillowcase works wonders!).
5. Use a skimmer or slotted spoon to ladle curds into cheesecloth. Allow curds to drain for 10 minutes.
6. Tie twine to a wooden spoon or dowel, hang the curds over a pot or container to collect any remaining whey and continue draining for 30 minutes.
7. When egg-cheese ball has cooled and is not dripping any more whey, place it in the refrigerator overnight still suspended over a pan so it will retain its round shape.
8. Serve with bread and cold meats.