4 Bites: Sweet and savoury rolls

Jam roly poly

3 whole eggs
2 egg yolks
½ cup caster sugar
½ cup high-grade flour
½ tsp baking powder
¼ tsp salt
⅓ cup ground almonds
Icing sugar for dusting
Fruit compote for spreading and serving (we made this tamarillo compote)
1 large cup whipped cream mixed with ½ tsp vanilla extract, ⅓ cup desiccated coconut and a little lemon zest

1. Preheat oven to 200C. Beat 3 whole eggs and 2 egg yolks with ½ cup caster sugar until pale, thick and ribbony. Gently fold in flour sifted with baking powder and salt. Fold in ground almonds. Spread batter on to a shallow pan (36 x 26cm) lined with baking paper and bake for 8 minutes until coloured and springy to the touch.
2. Dust a clean tea towel with icing sugar. Invert hot sponge on to towel, remove baking paper. Dust with icing sugar and roll up in tea towel. Rest until cool.
3. Unroll sponge, spread generously with a fruit compote of your choice then spread over 1 large cup of whipped cream mixed with the vanilla extract, desiccated coconut and a little lemon zest. Re-roll in tea towel and chill.
4. Dust with icing sugar, and slice to serve with the extra compote on the side.

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Chiko rolls (spring rolls)Makes 15-20

1-2 carrots, finely sliced into thin strips (julienne)
2 celery stalks finely sliced into thin strips
2 spring onions, finely sliced into thin strips
1 large piece ginger, finely sliced into thin strips
2 Tbsp oil for sauteeing plus more for frying rolls
¼ cabbage, finely shredded
2-3 cups cooked meat (leftover pork, lamb or chicken)
1 large cup cooked rice
1 Tbsp oyster sauce
1 tsp five spice
½ tsp shrimp paste
Good glug Worcestershire sauce
1 lemon, zest and juice
Large handful coriander (parsley or mint) to finish
8-10 corn-based flatbreads (we used mountain bread)
Egg wash if baking rolls instead of frying
Sweet chilli dipping sauce to serve

1. Heat 2 Tbsp oil in a frying pan and gently saute the carrot, celery and spring onion until soft. Add cabbage and cook until soft.
2. Add cooked meat, cooked rice, oyster sauce, five spice, shrimp paste, Worcestershire sauce and cook to combine flavours. Season with the lemon zest and juice and sea salt flakes and pepper and toss with coriander (parsley or mint) to finish. Cool mixture.
3. Add 2-3 Tbsp of mix to a corn-based flatbread, cut in half lengthwise. Fold in the sides then roll up, brushing edges with water to seal.
4. Fry rolls in hot oil until coloured all over, then drain. Or brush rolls with egg wash and bake in a hot oven until crispy. Serve with a sweet chilli dipping sauce.

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Prawn-filled rollsMakes 4-6

1 large stick celery, finely chopped
2 rashers bacon
250g cooked prawns
Handful chopped coriander
1 lime, zest and juice
1 Tbsp Dijon mustard
2 Tbsp sour cream
1 Tbsp mayonnaise
Few dashes hot sauce
4-6 brioche buns
Lettuce leaves, to serve

1. Quickly blanch celery in boiling water, refresh in cold water and drain.
2. Grill bacon until just crispy, then cut into thin strips.
3. Add celery and bacon to a bowl with cooked prawns, a handful coriander, lime zest and juice, Dijon mustard, sour cream, mayonnaise and a few dashes of hot sauce. Season with sea salt flakes and pepper and toss together well.
4. Warm brioche buns and split from the top down the middle but don't cut all the way through. Add a little lettuce and stuff with prawn salad.

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Cheese rollsMakes enough filling for 1 loaf sandwich bread

1 small onion, finely chopped
1 packet Maggi French onion soup mix
375ml evaporated milk
¼ cup cream
1 tsp mustard powder
2 big cups grated cheese
½ lemon, zest and juice
1 grate nutmeg
1 loaf sliced white sandwich bread
Butter melted to brush rolls

1. In a saucepan mix together finely chopped onion, onion soup mix, evaporated milk, cream, mustard powder, grated cheese, lemon zest, a grind of black pepper and a grate of nutmeg.
2. Gently heat and stir to melt cheese and thicken. Remove from heat, add the lemon juice and leave to cool 5 minutes. Generously spread on to fresh white bread slices, roll into thirds, brush with butter and toast in a sandwich maker, set so it doesn't squash them, until golden and just bursting. You can also bake them in the oven, seam side down.

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