Using either a hands-free mixer or an electric hand whisk (the mixture does get quite stiff later on), blend together the butter and zests.

Add the sugar and beat for another couple of minutes until pale and fluffy.

Add the vanilla and one half of the vegan egg mixture at a time, beating for about 30 seconds between additions. Take care to scrape down the sides of your mixing bowl regularly.

Sieve the flour, bicarbonate of soda, baking powder and salt into a large bowl. Then introduce this, in three turns, to the batter, mixing well before the next addition.

Finally, fold in the nuts, fruit and chocolate.

Cover and chill the bowl in the fridge for at least an hour.

After an hour, line or grease two large baking sheets and preheat the oven to 175c.

Divide the dough into two halves and, using one half at a time, place on a lightly floured board.

Gently mould into the shape of a Ciabatta Loaf (which is to say, a slightly flattened log, about 10” long by 4” wide) and place each log on the baking sheet. Leave about 3 or 4 inches between the logs. They will spread out slightly but not much.

Bake for 25 minutes on the top shelf, or until lightly golden brown.

Remove from the oven, turn the heat to 150c, and leave to cool for five minutes.

Using a dough scraper or meat cleaver, cut the logs into ½” biscotti, placing them cut side up on the second baking sheet.

Bake for another 15 minutes until they feel dry on one side. Turn them over and bake for another 7-10 minutes.

Remove from the oven. They will still feel a little soft at this point. Leave for a couple of minutes until you are able to handle them. Then remove to a cooling rack.

You can then dip them in melted chocolate if you want or just serve them with freshly brewed coffee.

Store in a large jar or biscuit tin.