Hazelnut Meringue Roulade

Ingredients

• 5 egg whites

• 320g caster sugar

• 50g hazelnuts, finely chopped

• 500ml whole milk

• 75g Birds® Chocolate

Flavour Custard Powder

• 20g grated chocolate, to garnish

• Strawberries, to garnish

• 10g icing sugar, to garnish

Method

1. Lightly grease a 23cm x 33cm Swiss roll tin and line with parchment. Preheat oven to 200C.

2. Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add 280g sugar, a teaspoon at a time, and whisk well on high between each addition. Whisk until very stiff and glossy.

3. Spread the mixture into the tin, sprinkle with the chopped hazelnuts. Bake for about 8 mins until golden-brown. Lower the oven to 160C and bake for 15 mins more until firm to the touch.

4. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 mins.

5. Custard: pour 150ml milk into a bowl. Add 40g sugar and the custard powder and whisk well until there are no lumps.

6. Pour the rest of the milk into a pan and heat to just below boiling.

7. Pour the sugar mix into the pan and whisk. Keep whisking on the heat until thick and begins to boil. Set aside to cool.

8. Spread cooled custard over the meringue, then roll into a log. Sprinkle with grated chocolate, chopped strawberries and a dust of icing sugar.

Serves 10

Honeysuckle Sour

Ingredients

• 50ml Jack Daniel’s®

Tennessee Honey

• 25ml lemon juice

• 10ml ginger cordial

• 15ml egg white

• Lemon peel, to garnish

Method

Add all the ingredients to a shaker with cubed ice, then double shake. Strain into a rocks glass and garnish with a strip of lemon peel.

Huevos Rancheros

Serves 4

Ingredients

• 400g can of refried beans

• 5 tbsp Cholula® Original Hot Sauce

• 1 tbsp vegetable oil

• 8 (6-inch) corn tortillas

• 2 medium tomatoes, chopped

• 4 tbsp crumbled feta

• 8 fried eggs

• 1 avocado, peeled, pitted and thinly sliced

• Fresh coriander leaves and lime wedges, to garnish

Method

1. Mix refried beans and 1 tbsp of hot sauce in a saucepan. Cook on medium heat, stirring occasionally, until heated through. Keep warm.

2. Heat oil in large pan on medium-high heat. Place 2 tortillas in pan, cooking about 1 min per side or until browned and crispy. Transfer to a paper towel-lined plate. Repeat with tortillas, adding extra oil as needed. Keep warm.

3. To serve: divide bean mix and spread evenly over tortillas. Sprinkle tomato and cheese over top. For each serving, layer 2 tortillas on a serving plate. Top each stack with 2 fried eggs and sliced avocado. Drizzle with remaining hot sauce. Garnish with coriander and lime wedges.