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A simple soft cheesecake which is light, creamy and perfect for summer! If you’re feeling brave, the strawberry flavour is really brought out by steeping the chopped strawberries in some freshly ground black pepper and balsamic vinegar, before adding them to the cheese mixture.

Ingredients

• 160g Deans Lemon Curd & Oatflake shortbread rounds
• 50g unsalted Butter, softened
• 200g melted White Chocolate
• 250g Mascarpone or full fat soft cheese
• 200g Fromage Frais
• 1 tbsp Vanilla Extract
• 100ml Double Cream
• 225g Strawberries, hulled and roughly chopped

Method

1. Put the shortbread biscuits in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. Mix the biscuit crumbs together with the softened butter and press firmly onto the base and sides of a 20cm springform tin. Refrigerate until needed.
2. Melt the white chocolate in a bowl in the microwave and set aside until needed.
3. Whisk the cream until soft peaks, then beat in the cream cheese and fromage frais until smooth and thick. Add the strawberries to the cheese mixture with the melted white chocolate and mix.
4. Spoon the cheesecake filling into the biscuit case. Level the top and chill for about 4 hours, or ideally overnight, until set.

Dean’s of Huntly Shortbread

Labels: Mascarpone, White Chocolate, cheesecake, shortbread, strawberries, strawberry

(Serves 4)

This pudding is so much more than just a crumble. Get picking those Granny Smith’s and your guests will be sure to ask you for the recipe. The secret might be in the plums. You can also use our very popular Muesli Fruit & Seeds which has no added sugar.

Ingredients

• 3 Granny Smith apples, peeled, cored and each cut into 8
• 4 plums, peeled, stoned and each cut into 4
• 50g/2oz mixed dried fruits (e.g. cranberries, blueberries, cherries)
• 1 tbsp soft brown muscovado sugar
• ½ tsp ground cinnamon
• ½ tsp apple pie spice
• 1 orange, juice and grated zest only
• 2 tbsp plain flour
• 175g/6 oz unsweetened Pertwood Organic Muesli Fruit & Seeds or Pertwood Organic Granola Sultanas & Nuts

Vanilla custard, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Combine all the ingredients except the granola and spoon into a baking dish.
3. Sprinkle with the granola and bake in the oven for 45 minutes until golden and the fruit is bubbling.
4. Serve with vanilla custard.

Pertwood Organic Muesli Fruit & Seeds

Labels: Crumble, apple, museli, organic, pertwood, plums

This is an inspired combination of fresh stinging nettles and fresh blackcurrant leaves. We harvest our young blackcurrant leaves throughout the growing season and or nettles are hand picked from carefully monitored sites. It’s the sting we need, as it’s the sting which contains all the stuff which is good for you!
Many people have tried nettles as a vegetable (cook them like spinach) but the tradition of making ‘beers’ very similar to ginger beer has all but died out. But just taste this- the combination of the tangy mouthwatering currant and subtle body and depth which nettle brings is exceptional.

Summer Pudding
Serves 6-8

• 8 large slices thick white bread
• 55g/2oz caster sugar
• 650g/1lb 7oz summer fruits; raspberries redcurrants, blackcurrants, cherries, blueberries
• 3 tablespoons Thorncroft Nettle Cordial

1.1 litre/2 pint bowl

1. Remove the crusts from the bread and cut into slices. Line base and sides of the bowl.
2. Put the fruit and sugar into a saucepan and heat gently until the sugar has dissolved.
3. Simmer gently for 5-6 minutes. Remove from the heat and allow to cool.
4. Stir in the Thorncroft Nettle Cordial. Reserve 3-4 tablespoons of juice from the fruit, spoon the mixture into the bowl and cover with the remaining bread slices.
5. Place a saucer or plate on the top with a weight. Refrigerate overnight.
6. Carefully run a knife around the edge of the pudding and turn on to a plate. Brush with reserved juice and serve.

Wild Nettle Cordial

Labels: Penederyn, cordial, nettle, pudding, summer, thorncroft