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Serves: 6

250g Digestive Biscuits

125g Melted Butter

1 Pack of Lemon Jelly Crystals

2 Purple Sun Carrots

1 Thumb sized piece of Ginger

250g Cream Cheese

225g Caster Sugar

1tsp Vanilla Extract

½tsp Mixed Spice

1 Can of Evaporated Milk

This fluorescent purple cheesecake takes the best bits of carrot cake (the creamy frosting and spices) and ditches the worst (the baking and fuss). It’s coloured entirely by the natural hue of the carrots, but if you don’t like the purple there are plenty of other shades to pick from. Miss the walnuts? Just shove a handful of chopped ones into the base mix.

  • words:
  • pictures: Jason Ingram

Roast beetroot & blue cheese on sourdough

Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...

​Strawberry & vanilla possets

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Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

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