INGREDIENTS: say‘no cheese’

BANANA ICE CREAM CHEESECAKE WITH BLUEBERRY COMPOTE

(serves 8-12)

For the base: 160g porridge oats; 160g roasted whole hazelnuts; 60ml coconut oil, plus extra for greasing the tin; 185g golden syrup; a pinch of salt For the filling: 7 bananas, chopped and frozen (about 580g) 2tbsp golden syrup; ½tsp ground cinnamon; 1tbsp cocoa powder

For the compote: 250g fresh or frozen blueberries; ½ lemon, zest and juice; 100g caster sugar

METHOD:

1. Line and lightly grease the base and sides of a 20cm round loose-bottom tin, 7.5cm deep.

2. For the base: Toast the oats and hazelnuts in a frying pan on a medium heat for about five minutes until they just start to turn a golden brown, making sure to stir all the time to keep the oats moving. Pop them into a food processor and blitz to a fine crumb. Now add the coconut oil and the golden syrup, and pinch of salt, and blitz until it all clumps together.

3. Throw the mixture into the prepped tin and, using the back of a spoon, press into the base and 2.5cm of the sides. Leave to chill.

4. For the topping: Put the frozen chopped bananas, golden syrup, cinnamon and cocoa in a food processor. Allow the bananas to defrost for five minutes so they process more easily, then blitz until you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepped base and pop into the freezer ‘til you are ready to eat.

5. For the compote: Put the blueberries, lemon zest and juice and sugar in a pan and stir over a medium heat for a few minutes until the blueberries have just softened. Make the compote in advance and keep it chilled in the fridge until serving.

6. Take the cheesecake out of the freezer, slide it out of the cake tin and onto a serving dish. Pour on the warmed compote and leave for just a few minutes before slicing and enjoying.