Chesse cakes makes the world go around

White chocolate and ginger cheesecake

This wintry ginger and chocolate cheesecake is perfect for jazzing up the dessert selection at Christmas.

If you want to make life a little easier for yourself you can simply grate chocolate on top of the cheesecake instead of making the decorations. 

Ingredients

For the base

• 50g/1¾oz butter, plus extra for greasing
• 25g/1oz plain chocolate
• 150g/5½oz digestive biscuits, crushed

For the filling

• 300g/10½oz white chocolate buttons, or a bar chopped into pieces
• 400g/14oz full-fat cream cheese
• 150ml/5fl oz soured cream
• 2 free-range eggs
• 1 tsp vanilla extract
• 4 pieces stem ginger (from a jar), finely chopped

For the decoration

• 150g/5½oz plain chocolate, melted
• few drops red food colouring
• 25g/1oz marzipan
• icing sugar, for dusting
• 300ml/10½fl oz double cream

Preparation method

1. Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. 
2. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits.
3. Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed.
4. For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon.
5. In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger.
6. Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. 
7. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge.
8. For the decoration, lay two strips of baking parchment on a work surface. Spoon the melted chocolate into a small piping bag fitted with a size-two writing nozzle and pipe eleven small chocolate holly leaf shapes onto the baking parchment strips (five on one, six on the other).

Vegetarian shepherd’s pie

This simple, hearty, meat-free shepherd’s pie is packed full of healthy vegetables and lentils.

This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.

Ingredients

For the filling

• 1 tbsp oil
• 1 leek, trimmed, finely chopped
• 2 carrots, finely chopped
• 150g/5½oz chestnut mushrooms, roughly chopped
• 1 large garlic clove, finely chopped
• 3 fresh sage leaves, roughly chopped
• 3 sprigs fresh thyme, leaves only, finely chopped
• 1 x 400g tin green or Puy lentils, drained
• 1 x 400g tin chopped tomatoes
• 300ml/10fl oz vegetable stock
• 250ml/9fl oz red wine
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp chilli flakes (optional)
• 1 tsp caster sugar (optional)
• salt and freshly ground black pepper

For the topping

• 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
• 2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 1cm/½in chunks
• ½ small cauliflower, leaves and root removed, separated into florets
• knob of unsalted butter
• salt and freshly ground black pepper
• 1 tbsp finely grated parmesan (optional)

Preparation method

1. For the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften. 
2. Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.
3. Add the sage, thyme, tinned lentils, tinned tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping. 
4. Preheat the oven to 200C/180 Fan/Gas 6.
5. For the topping, bring a large pan of water to the boil (there’s no need to add salt). Add the sweet potato chunks and boil for 6-8 minutes, then add the potato chunks and continue to boil for a further 4-5 minutes. Finally, add the cauliflower florets and continue to boil for a further 8-10 minutes, or until all the vegetables are tender. 
6. Drain the vegetables well and return them to the pan. Add the butter, season well with salt and freshly ground black pepper, then mash until smooth. Set aside and keep warm.
7. Stir the Worcestershire sauce, soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1-2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season, to taste, with salt and freshly ground black pepper. 
8. Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the parmesan, if using. 
9. Bake the shepherd’s pie in the oven for 18-20 minutes, or until the topping is golden-brown and the filling is bubbling.

Strawberry mascarpone tart

Ingredients

For the crumb case

• 75g/3oz butter
• 250g/9oz almond, orange or sweet oat biscuits

For the filling

• 1 large free-range egg, separated
• 1 tbsp caster sugar
• 250g/9oz mascarpone cheese
• 2 drops vanilla essence
• 250g/9oz fresh strawberries, hulled, thinly sliced

Preparation method

1. For the crumb case, melt the butter in a small saucepan.
2. Place the biscuits in a food processor and process to fine crumbs (alternatively, place in a plastic bag and bash with a rolling pin, taking care not to split the bag).
3. Mix the crumbs thoroughly with the melted butter and spoon into a 25cm/10in diameter loose-bottomed flan tin. Press the crumbs firmly over the base and up the sides of the tin to cover completely. Transfer to the fridge to chill until firm.
4. For the filling, place the egg yolk into a bowl with the caster sugar and whisk together.
5. Add the mascarpone and beat until thoroughly combined. Stir in the vanilla essence.
6. In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture.
   
   
   Watch technique0:59 mins
7. Remove the biscuit case from the fridge. Spoon the mascarpone mixture into the biscuit case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone.
8. Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving.

Pumpkin, chilli and coconut soup

A warming winter soup; the kick of ginger and chilli is set off by soothing coconut milk. If you can't get hold of pumpkin, try butternut squash.

Ingredients

• 1 medium pumpkin, or butternut squash
• 1 large white onion, chopped
• 2.5cm/1in piece of root ginger, finely chopped
• 2 garlic cloves, finely chopped
• ½ Scotch bonnet chilli, seeds removed, chopped
• 4–5 sprigs thyme
• 400ml/14fl oz coconut milk
• sea salt and freshly ground black pepper
• breadfruit or sweet potato chunks, to taste (optional)

Preparation method

1. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.
2. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan.
3. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.
4. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
5. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.

Waffles with hot chocolate sauce, fried bananas and ice cream

Someone very special deserves these waffles, loaded with fried bananas, chocolate sauce and ice cream. It's probably you.

Equipment: You will need a waffle maker.

Ingredients

For the waffles

• 260g/9½oz plain flour
• 1 tbsp baking powder
• 1 tsp sea salt flakes
• 1 tbsp granulated sugar
• 3 free-range eggs, lightly beaten
• 425ml/15fl oz full-fat milk
• 110g/4oz unsalted butter, melted

For the chocolate sauce

• 175g/6¼oz plain chocolate, broken into pieces
• 50g/1¾oz caster sugar

For the fried bananas

• 4 bananas, peeled and halved lengthways
• 50g/2oz butter
• 50g/2oz caster sugar
• 4 scoops vanilla ice cream, to serve

Preparation method

1. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm.
2. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.
3. Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven.
4. For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water).
   
   Watch technique1:07 mins
5. In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil.
6. Stir the sugar syrup into the chocolate until smooth and shiny.
7. For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar.
8. Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over.
9. Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side.

Hollywood’s temptation

This recipe is based on a Swedish gratin-style dish called Janssen’s temptation, which pairs potatoes with sprats or anchovies. I like to use hot-smoked Scottish salmon instead, combining it with thinly sliced potatoes, sweet onions and cream then encasing the whole lot in crisp filo pastry to give a contrasting texture.

Ingredients

• 75g/2½oz unsalted butter, plus extra for greasing
• 1 large onion, thinly sliced
• salt and black pepper
• 800g/1lb 12oz waxy potatoes (such as Maris Peer), peeled and thinly sliced
• 500ml/18fl oz whole milk (enough to cover the potatoes for cooking)
• 4 large sheets filo pastry (about 25x40cm/10x16in each)
• 400g/14oz flaked, deboned hot-smoked salmon
• 100ml/3½fl oz double cream

Preparation method

1. Preheat the oven to 200C/400F/Gas 6 and put a lipped baking tray (as the pie may leak a little butter) on the middle shelf to heat up. Use a little butter to grease a 20cm/8in springform cake tin (about 7cm/2¾in deep).
2. Heat 25g/1oz of the butter in a large frying pan. Add the onion and gently fry over a low heat for around 20 minutes, stirring often, until very soft and golden-brown. Season with a little salt and pepper and set aside.
3. Put the sliced potatoes in a large saucepan and cover with the milk. Bring to the boil, lower the heat and simmer for about five minutes, or until the potatoes are just tender but not cooked through.
4. Drain the potatoes, reserving 100ml/3½fl oz of the milk.
5. Melt the remaining butter. Put one sheet of filo pastry in the cake tin, leaving the excess hanging over the side. Brush lightly with the melted butter then turn the tin slightly and repeat with the rest of the sheets.
   
   Watch technique0:54 mins
6. Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato.
7. Mix the reserved milk with the cream and pour over the filling.
8. Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking tray in the oven and bake for 30–35 minutes, or until the filo is crisp and golden-brown.
9. Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a deep plate before slicing.

Rhubarb panna cotta with roasted rhubarb

Tangy roasted rhubarb is a perfect match for this light, creamy Italian dessert. Make it a day ahead for a fuss-free pudding to round off a special meal.

Ingredients

For the roasted rhubarb

• 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces
• 2 tbsp caster sugar
• 4 tbsp apple juice

For the panna cotta

• 75g/2½oz caster sugar
• 150ml/5fl oz double cream
• 2 leaves gelatins, soaked in a bowl of water until soft, squeezed dry
• 300ml/11fl oz buttermilk

Preparation method

1. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
2. Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice.
3. Roast in the oven for 8-12 minutes, or until just tender.
4. Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb.
5. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.
6. Add the softened gelatine leaves and continue to simmer until dissolved.
7. Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly.
8. Add the buttermilk and stir until well combined.
9. Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set.
10. To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.)