An Indian restaurant in Britain has created a "not for bunnies" Easter egg using three of the hottest varieties of chilli pepper.
India Dining in Surrey used a ghost chilli, a scotch bonnet and a habanera in the egg, and say it is up to 10 times hotter than a vindaloo.
Those wanting to try the egg must be aged over 18 and sign a disclaimer, the BBC reports.
A spokesperson for the restaurant says the Easter eggs are an estimated 1 million on the Scoville scale of "hotness".
Asad Khan, the restaurant's owner, says it is a rather unconventional Easter treat but they are delicious to eat.
