1. Place a 30cm round cast iron Skillet on a BBQ on medium to low heat. Add the butter and allow it to melt, followed by the brown sugar and stir until it has dissolved. Take off the heat and let it cool for a few minutes stirring occasionally to avoid a toffee-like texture.

2. While the butter and sugar mix is cooling, lightly beat the egg in a separate bowl and add the vanilla extract.

3. Return the Skillet to the BBQ, adding the flour, baking soda and salt followed by the egg mixture. Stir until you have a smooth cookie batter.

4. Press the batter down and evenly spread to the edges of the Skillet. Add Cadbury Mini Easter Eggs and Whittakers Creamy Milk Chocolate until desired ‘chocolateness’ is achieved.

5. Leave to cook on low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to close your BBQ lid for 5 minutes. What you should end up with is a crisp base and gooey top. Note: Watch for bubbling at the edges of the cookie to ensure it’s on the right temperature. Cookie keeps cooking even after removed from BBQ as cast iron retains heat so be sure to remove at 20 minutes to avoid cookie drying out – the gooier the better.

6. Take the Cookie off the BBQ and allow it to cool for 15 minutes.

7. Serve with melted Nutella to drizzle and Vanilla Ice-cream – enjoy!