Base
200g Digestive Biscuits
50g Butter
Filling
500g Tub Ricotta
250g Tub Mascarpone
125g Caster Sugar
3 Large Eggs
2 Vanilla Pods
2 Table Spoons Cornflour
1 Table Spoon Vanilla extract
Crush the biscuits to a fine crumb. Melt the butter and mix into the crushed biscuits. Line the base of a 20cm cake tin the biscuit mixture and press down firmly with the back of a spoon. Chill the base in the fridge for 30 minutes.
Preheat the oven to 180c or Gas 4
Add the Ricotta, Mascarpone, Sugar, Eggs, Cornflour and Vanilla extract to a bowl. Scrape the seeds from the vanilla pods and add to the bowl. Whisk until all the ingredients are combined and the mixture is smooth.
Take the base from the fridge and cover evenly with the filling mixture.
Bake in the oven for 45 minutes until the top has browned. Leave the cheesecake in the oven but switch it off and leave the door ajar until the oven is cool and the cake has fully set. Chill the cheesecake in the fridge for an hour or so before serving.
12 Asparagus Spears
6 Slices Parma Ham
Olive Oil
Salt & Pepper
Preheat the oven to 200c or Gas 6
Wash and trim the bottom ends from the Asparagus.
Cuts each slice of Parma ham in half.
Warp each Asparagus with a half slice of ham.
Brush a baking tray with olive oil and arrange the wrapped spears in a single layer and season with salt and pepper.
Bake in the oven for 10 minutes for think Asparagus slightly longer for thick stalks.
Serve with garlic mayonnaise.
2 Chicken Breasts
2 tbsp natural yoghurt
1 tbsp of hot chilli sauce
1 tsp ground allspice
1 Onion
2 cloves of garlic
1 lime with the rind grated
1 piece of ginger about 1”
1 tbsp chopped coriander
1 tbsp of wholegrain mustard
2 tbsp of light brown sugar
1 tbsp olive oil
Place the chicken in a small container. In a food processor whiz together all the other ingredients and season with salt and pepper. Pour the mixture over the chicken cover and chill. I usually do this the day before but an hour is fine.
Preheat the oven to 190c or gas 5
Place chicken on baking tray and cook for 50 to 60 minutes or depending on how big the breasts are.
Serve with salsa and rice.
100G of green lentils
2 tbsp of chopped coriander
1 beef tomato chopped
½ teaspoon of chopped chilli
Juice of 1 lime
1 small red onion chopped
Salt & Pepper
Rinse the lentils then bring to the boil in cold water for about 30 minutes, drain and allow to cool. Mix the lentils with the remainder of the salsa ingredients and season and chill in the fridge.
350g Leeks
350g Potatoes
600ml Chicken or vegetable stock
25g Butter
1 Medium Onion
100ml Single cream
Salt & Pepper
Trim, wash and roughly chop the leeks. Peel and dice the potatoes. Peel and finely chop the onion.
In a large pan melt the butter. Add the onion and leek and sauté for 5minutes until soft but not browned. Add the potatoes and stock.
Bring the pan to a simmer for 20 minutes. Blend the soup in a food processor until smooth. Return the soup to the pan to reheat and add the cream and season with the salt & pepper.
