• spring roll:
  • 1 large spring-roll wrapper
  • ½ red onion diced
  • 1 oz sundried tomatoes (sliced)
  • 1 small clove of garlic (crushed)
  • 1 tsp basil pesto
  • ½ avocado cubed
  • 1 tsp sweet chilli sauce
  • 1 rounded tsp chopped herbs
  • 1 egg mixed with a little milk
  • basil leaves for garnish
  • polenta discs:
  • ½ tbsp olive oil
  • ½ onion diced
  • 1 tsp chopped sage
  • 200 ml veg stock
  • 2 oz instant polenta
  • 1 tsp sweet chilli sauce
  • chilli jam:
  • 1 tblsp olive oil
  • 1 onion (diced)
  • 1 red pepper (diced)
  • 1 clove of garlic (crushed)
  • ½ red chilli (de-seeded)
  • 1 tsp tomato puree
  • 1 tsp balsamic vinegar
  • 2 tblsp brown sugar
  • 2 tomatoes diced
  • 1 tsp dark soy sauce
  • seasoning


  • Make the jam by sweating the peppers,onions,garlic and olive oil in a pot over a medium heat for 2 minutes.Stir in the chilli and tomatoe puree and simmer for 3 more mins.Now add the vinegar,sugar,tomatoes and soy sauce, cover with cold water and bring to the boil,then simmer for 15-20 mins.Blend in a food processor until it forms a puree.Pass through a sieve and check seasoning.
  • Next make the polenta discs.Put a small pot over a medium heat and cook the onion and sage in the olive oil for 2-3 mins.Meanwhile boil the vegetable stock in a large pot.Add the polenta,stirring constantly.Cook for about 7-120 mins.Add the sage,onion and sweet chilli sauce to the polenta and season.Pour the hot wet polenta into the greased swiss roll tin and spread out to about ½ an inch thick.When cooled, cut out 3 discs with a small scone cutter.Fry the discs on a hot griddle pan until golden.Keep warm until ready to serve.
  • Next is the stuffing,in a frying pan cook the onion, tomatoes, garlic and pesto over a low heat for 3 mins.Stir in the avocado,chilli and herbs and simmer for 4-5 mins.Check the seasoning. Place a spring roll wrapper on a surface and brush the edges with the eggwash.Place the filling in a sausage shape diagonally across the middle. Fold in 3 corners and roll up. Deep fry for 3-4 mins and drain on kitchen paper.


By David Sheridan for MasterChef Ireland