For the base:
225g digestive biscuits crushed
For the filling:
2 large lemons
225g full fat soft cheese
100g caster sugar
200g full fat crème fraiche
For the topping:
3 tablespoons lemon juice
50g caster sugar
For the base melt the butter and add to the crushed biscuits. Press into a loose bottomed tin which has been greased.
For the filling : finely grate the zest of the lemons and squeeze the juice into a bowl. Add the cream cheese and sugar and beat well.
Fold in the crème fraiche
Spoon the mix into the tin and chill.
For the topping: cook all the ingredients together and cool. If there is too much liquid when cooking, add in some diluted cornflour and cook out until thick.
Once the cheesecake has set top with the blueberries.
BUTTERSCOTCH CHOCOLATE BARS
350g light muscovado sugar
2 teaspoon vanilla extract
250g self-raising flour
100g milk chocolate
100g milk chocolate chips
Line a shallow baking tin with parchment paper
Melt the butter and leave to cool
Put the eggs, vanilla and sugar in a bowl and add in the melted butter
Tip in the flour and the chopped milk chocolate and half of the chocolate chips
Spread the mix into the tin and scatter over the remaining chocolate chips
Bake for 25 minutes in a moderate oven
Cut into slices or squares
HAM AND SWEET POTATO ROSTI
600g sweet potatoes, peeled and halved
1 tbsp. oil, plus extra for greasing
4 shallots, peeled and finely sliced
80g ham, cut into thin strips
20g chives, chopped
50g Cheddar cheese, grated
4 large eggs, beaten
1) Preheat the oven to gas 4, 180ºC, fan 160ºC. Grease and line a 20cm x 20cm square cake tin.
2) Boil the potatoes for 7 minutes. Drain and leave to steam-dry. When cool enough to handle, coarsely grate into a large bowl.
3) Meanwhile, heat the oil in a large frying pan, add the shallots and cook for 5-10 mins until softened. Add to the bowl with the potatoes along with the ham, chives and cheddar. Season and mix well to combine. Pour in the beaten egg and mix well to coat. Tip into the prepared tin. Bake for 30-35 minutes until golden. Allow to cool in the tin, on a wire rack, for 15 minutes. Remove from the tin and cut into 12 rectangles.
Make ahead tip: Allow the cooked slice to cool completely. Wrap in foil (wrap individual rectangles in foil if liked). Chill for 3 days or freeze for up to 3 months. If frozen, unwrap and cook from frozen: place the slices, separated, on a baking sheet lined with parchment, cover with foil and cook at gas 4, 180ºC, fan 160ºC for 25 minutes (remove the foil 5 minutes before the end of cooking time).
1 each of red, green and orange pepper-diced
500g courgettes-large dice
125g feta cheese
1 packet puff pastry
Seasoning- 2 gloves garlic crushed and pepper
Oil to fry
Oven on to 180 degrees gas 6
Fry off the diced vegetables in a little oil
Add in the herbs and seasoning
Roll out the pastry to a rectangle shape and transfer to a lined baking tray
Place the vegetable mix along the centre of the pastry and dot over the feta cheese
Egg wash the pastry that is left
Fold the edges of the pastry to the middle and tuck in the ends neatly
Egg wash the pastry all over and bake for 25 minutes
4 tbsp. Passata
4 tbsp. ketchup
½ tsp dried oregano
toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well)
75g grated cheese
Heat the grill to high.
Lightly toast the crumpets in a toaster or under the grill.
Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season.
Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors.
Line a baking tray with foil.
Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 minutes, until the cheese is golden and bubbling.
Leave to cool slightly before eating.