Baked banana cheesecake

Ingredients

50g butter
75g oatcakes, finely crushed
50g cream crackers
1 tbsp cocoa, plus extra for dusting
1 tbsp salted peanuts, very finely chopped, plus 1 tbsp to scatter over (optional)
For the topping
2 small ripe bananas
juice 1 lemon
2 x 250g tubs ricotta
200g tub Greek yogurt
4 large eggs
½ tsp sugar-free vanilla extract
2 tbsp cornflour
200ml double cream

Method

Heat oven to 180C/160C fan/gas 4 and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 240C/220C fan/gas 9.

To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 110C/90C fan/gas 1/4 and cook for 25 mins more. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)
To serve, remove the cheesecake from the tin and slide onto a plate.

Whip the cream until it just holds its shape, then smooth over the top of the cheesecake, lightly dust with cocoa and scatter over the peanuts.

Zesty lamb chops with crushed kidney beans

Ingredients

8 lamb chops
2 tbsp olive oil
juice and zest 1 lemon
1-2 red chillies, deseeded and finely chopped
1 garlic clove, crushed
2 x 400g cans red kidney beans, drained
small pack mint, leaves picked and finely chopped
mixed green leaves such as rocket and watercress, to serve

Method

Heat a griddle pan over a high heat. Brush the lamb chops with 1 tbsp oil, then rub all over with the lemon zest and some seasoning. Griddle for 3-4 mins each side for slightly pink meat, or a little longer for well done. You may need to do this in 2 batches. Remove from the pan, wrap in foil and leave to rest for 10 mins.

Gently fry the remaining oil, the chillies and garlic in a saucepan for 2-3 mins. Add the kidney beans and gently crush them with a potato masher, then continue to cook for 3 mins until the beans are warm. Stir in the lemon juice, mint and seasoning, and serve with the chops and mixed leaves.

Spiced oatmeal fritters with coconut caramel pears

Ingredients

250ml almond milk
½ tsp ground cloves
1 tsp ground nutmeg
4 tsp ground cinnamon
100g rolled oats
3 large eggs

Method

In a large saucepan, combine the almond milk, cloves, nutmeg and 3 tsp of the cinnamon. Bring to a simmer. Tip in the oats and cook for 6 mins over a low heat, stirring constantly, until thick and creamy, like porridge. Scrape into a mixing bowl, cover, and cool for 20 mins.

While you wait, make the caramel pears. Sprinkle the sugar evenly over a frying pan set on a low heat. Don’t stir it, but wait until it starts to melt, turning dark golden here and there. When most of the sugar is melted, gently swirl to incorporate any dry patches. Stir in 25g of the coconut butter. Toss the pear slices in the remaining cinnamon, then add to the caramel and cook for 5 mins until softened. Set aside.

Return to the oats now, beating in the eggs and ½ tsp salt to make a loose pancake-like batter. Heat oven to 140C/120C fan/gas 1 and put plates in to warm.

Melt a little of the remaining coconut butter in a frying pan. When hot, add half-ladlefuls of the batter spaced apart and cook for 4 mins each side, or until golden brown. Remove to a plate and keep warm in the oven. Continue frying the fritters, adding more coconut butter as needed. Serve the fritters topped with a spoonful of coconut yogurt followed by the warm pears.