NUTELLA HOT CROSS BUN PIES

Makes 8, Prep and Cook 25 mins

8 hot cross buns (traditional or plain) 4 eggs

½ cup chocolate-flavoured milk ¼ cup Nutella, plus extra to serve

1 Split hot cross buns horizontally in half. Using a rolling pin, roll bases to a 5mm thickness (about 7cm diameter). Reserve tops. 2 Preheat a 4-hole (¹∕³-cup capacity) pie maker and lightly spray with oil.

3 Whisk eggs and milk in a large bowl. 4 Place four hot cross bun bases into egg mixture. Stand for 30 seconds to soak. Place soaked bun bases into pie maker holes. Fill each with 2 tsps of Nutella.

5 Place four bun tops into egg mixture. Stand for 30 seconds to soak. Place over Nutella. Close lid. Cook for about 5 minutes, or until golden brown. Carefully transfer to a wire rack. Repeat with remaining hot cross buns, egg mixture and Nutella.

6 Serve warm pies with extra Nutella.

Bean and Corn Tacos Makes10, Prep and Cook 20 mins

345g packet Jumbo Taco Kit

1 small red capsicum, cut into 2cm pieces 4 green spring onions, thinly sliced 420g can four-bean mix, drained, rinsed 420g can corn kernels, drained 1 avocado, peeled, chopped

1 tblsp lemon juice

5 butter lettuce leaves, halved

¾ cup grated Tasty cheese

1 Heat taco shells according to packet directions.

2 Heat an oiled, large, non-stick frying pan. Add capsicum and onions. Cook, stirring, over a medium to high heat, for 1 to 2 minutes, or until soft.

3 Add beans, corn and spice mix from kit. Stir for 1 minute. Stir in sauce from kit. Cook for a further 2 minutes, or until hot.

4 Mash avocado with lemon juice in a bowl.

5 Divide lettuce, bean mixture and cheese among taco shells. Top with avocado.