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Step Three:

Just beat it – the egg that is – and mix in a bowl with 2 teaspoons of Marmite to create the amazin' glaze. Get the branches back out of the oven and coat liberally with the yeasty-eggy varnish… tastes as good as it sounds!

Back in the oven for a further 10 minutes to ensure a nice finish on the Marmite-based Ronseal.

Step Four:

Take out of the oven and allow to cool. Place in a suitable bowl and position next to a bowl of standard-sized Twiglets to show them up for the puny impostors that they really are.

WARNING! To eat your Biglets it is advised that you arm yourself with a suitable tool (hatchet, hacksaw etc.) to chop them down to size.

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