Method:

1. Place pan onto a medium heat. Put in your butter and melt. Add your onions and garlic and fry for 2 minutes, without colour. Add the flour and mixed herbs and cook until you have a sandy texture.
2. Now add half the milk and stir until fully incorporated. Now add the other half and stir again.
3. Add 2/3 of the Mexicana cheese cheese and stir until melted. Season with salt and pepper.
4. Slice your potatoes as thin as possible and neatly layer in a tray or ovenproof dish.
5. Spoon over your cheese sauce, making sure to get into all the gaps. Sprinkle over the rest of the cheese and place in a preheated oven to 180°c for 35-45 minutes. Once you can easily push a knife through the potatoes, remove the dish from the oven and serve.

Method:

• Cook your waffles as per the packet instructions.
• Layer up with the avocado, chopped chives, sliced cherry tomatoes and crumbled mexicana cheese.
• Drizzle with a little olive oil. Top with a fried egg and enjoy.

Method:

1. Roll a Mexicana cheese slice into a ball in your hand.
2. Then roll the ball in the flour, then the egg and lastly the breadcrumbs, to completely cover the balls.
3. Place a deep saucepan on a medium to high heat and pour oil in, so you have at least 2 inches of oil in the pan. Once hot, carefully drop your balls into the oil and cook for approximately 2 minutes or until golden brown.
4. Remove from the heat, serve and enjoy.