Chef Abi, Janae and Crazylegs cook up some Nestle Cornflake crusted chicken bites, frozen mango lemonade & hot cross bun blueberry trifle.

Chicken Bites
Ingredients
1 pound of chicken breast cubes
2 Tbsp French’s dijon mustard
Pinch salt & pepper
2 Tbsp Maggi Green season
1/2 cup Nestle Corn flakes crushed
1/4 cup sesame seeds
1 cup of guacamole
1/2 cup chives

Method
Crush corn flakes and mix with sesame seeds set aside.
Season chicken with green seasoning, mustard, salt & pepper.
Dip chicken into crushed corn flakes, sesame seeds and lay out. Heat heavy
skillet pan with 3Tbsp Vegetable oil and cook until chicken is no longer pink and is golden brown served with guacamole, chives and dipping sauce.

Frozen mango lemonade
Ingredients
2 cups mango
1/4 cup lemon juice
1/4 cup honey
2 cups sparkling water
1 cup ice

Method
Blend mangoes, lemon juice, honey, sparkling water with ice and topped with
sliced lemon, mango, fresh mint with a straw.

Hot Cross Bun Blueberry Trifle
Ingredients
250g chopped hot cross buns
4 cups Garden foods blueberries
4 Tbsp sugar
1 Tbsp lemon juice
1 Tbsp basil chopped
4 cups mascarpone
1 cup Nestle cream
1 Tsp vanilla
1/4 cup toasted sliced almonds

Method
In a large bowl mix berries, sugar, lemon juice and basil, set aside for 15mis. In a clean bowl beat together the mascarpone and sugar until combined. Add cream and vanilla beat until stiff peaks form about 3 mins. Use right away or refrigerate.
Assemble trifle with hot cross bun at sides then cubes at bottom, then berries, whipped cream then repeat ending with whipped cream on top and sprinkle with few berries, toasted almonds and fresh basil.