Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free There are a few things you can rely on at Easter: foil-wrapped eggs, supermarket aisles turned pastel – and the creeping suspicion that the thing you’re about to buy is smaller than it used to be. Shrinkflation has become as much a part of the season as chocolate itself. Reports this year suggest shoppers could be paying as much as 73 per cent more per 100g for some Easter eggs compared with just a couple of years ago, as manufacturers juggle rising cocoa costs, supply chain pressures and the delicate art of not scaring customers off. The result? Eggs that look familiar but quietly contain less chocolate. Boxes that feel generous, but open to reveal something closer to the suggestion of an egg than the real thing. And extras – bars, truffles, sweets – that range from genuinely decent to borderline tokenistic. So, we did …