Nacho cheese cones

Begin by making the cones. Preheat an oven to 200ºC/gas mark 6. Place a dinner plate over your pastry sheets and cut round it using a small knife to create 2 large circles. Brush with butter then cut into quarters

Tightly wrap each quarter around metal cone moulds then place crease-side down onto a tray lined with baking paper. Cook in the oven for 10 minutes or until golden brown. If you don't have 8 individual cone moulds, you will need to work in batches. If you don't have any cone moulds, then you just need to shape the sheets of pastry into some sort of vessel for the filling – but they will of course look best with the proper moulds!

Remove the cones from the oven and allow them to cool for 10 minutes, then carefully remove the pastry from the moulds and place on a piece of kitchen towel to catch any excess butter. Once completely cooled, store in an airtight container

To make the nacho cheese sauce, place the butter and flour in a pan over a medium heat. Stir together and cook for 8–10 minutes to cook out the raw flour taste

Whisk in the warm milk bit by bit until you have a smooth thick sauce (about 5 minutes). Stir in the cheese, jalapeños (and juice), paprika and salt and take off the heat. Once cooled a little, transfer to a piping bag and leave at room temperature

To serve, balance the cones in small cups filled with uncooked rice. Gently hold each cone and pipe the nacho cheese up to the top. It is best to do this slowly to ensure you fill the cone as much as possible

To finish, spoon in a small dollop of sour cream and top with a cube of avocado and a sprinkle of paprika