SAVOURY WILD GARLIC CHEESECAKE WITH CARROT JAM

Three shallots, very finely sliced

Four large carrots, grated

250ml white wine vinegar

250g unrefined golden caster sugar 125g unrefined light muscovado sugar

One tsp chopped fresh tarragon

Two tsp mustard seeds

One tsp black onion seeds

One bay leaf

15g Maldon salt

One tsp freshly-ground black pepper First, make up the carrot jam: Put all the ingredients together in a non-reactive pan, and bring to a gentle simmer.

Cook, stirring frequently, until the liquid is syrupy and almost gone, and the whole panful is glossy and appetising.

Decant into a sterilised jar and cool before serving.

As with most pickles, this chutney will taste better as the weeks go on, and can be used for all manner of things. golden. Then, in a food processor, or by the trusted freezer-bag/rolling pin method, whizz the oatcakes and walnuts together until fine.

Melt the butter and mix into the crumbs, then press well into the base of the cake tin, smoothing out with a spatula or the back of a spoon.

Heat the oven to 200ºC/ 180ºC Fan/ Gas 6. Bake the base for 10 minutes to allow it to set and darken a little, then allow to cool on a wire rack.

Now make up the cheesecake mixture: In a bowl, whisk the cornflour with the egg yolks and whisk in the soured cream and finally the quark, working the mixture until smooth.

Season well.

Whisk the egg whites until they form a stiff peak, then fold into the quark mixture.

Finally fold in the Emmenthal and chopped wild garlic, and spoon gently into the cheesecake tin.

Bake for 45 minutes to an hour, popping a loose covering of foil on top if it browns too much.

It should have a lovely hazelnutcoloured top when finished.

When the cheesecake is set, remove from the oven, and cool on a wire rack. Serve in generous slices with plenty of the chutney and a nice green salad.