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Spread onto a large baking tray, then roast for 20 minutes, stirring halfway, until crisp, golden and cooked through.— Recipe courtesy Guru Prashanth, mixologistWinter Tuna NiçoiseIngredients450 gm potato (unpeeled) thinly sliced3 tbsp of extra virgin olive oil4 eggs1 tbsp red wine vinegar2 tbsp rinsed capers50 gm sundried tomatoes in oil1 red onion slice100 gm baby spinach200 tuna steakMethodHeat oven to 200oC.— Recipe courtesy Chef Gopal Jha, executive sous chef.Stir in the milk, heavy cream, bourbon and rum. Season, tip in the onion, spinach, tuna and potatoes, and then gently toss together.Fold about a third of the egg whites into the yolk mixture. Put eggs in a small pan of water, bring to a boil, and then simmer for 8-10 minutes, depending on how you like them cooked. Peel shells, and cut into halves.Eggnog Ingredients6 Eggs (separated)0.

Top with the eggs, and then serve straight when hot.75 cup sugar (divided)940 ml whole milk450 gm heavy cream235 ml Bourbon120 ml Spiced rum Garnish1 grated nutmegGlass: Punch or tea cup MethodIn a large bowl, beat together egg yolks and half a cup of sugar until they turn light in colour.Serve in punch Wholesal Red onion head Manufacturers or tea cups topped with freshly grated nutmeg, folding in more of the egg whites as desired. Toss potatoes with 2 tsp oil and some seasoning. Plunge into a bowl of cold water to cool for a few minutes. l In a large salad bowl, whisk together remaining oil, red wine vinegar, capers and chopped tomatoes.In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks.