NO-BAKE SPINACH & AVOCADO CHEESECAKE

Suitable for a buffet table or as a cold starter, this dish can be made a day ahead. SERVES 6 PREPARATION: 20 MIN COOLING: 4 HOURS OR OVERNIGHT BASE 125g savoury crackers 95g butter, melted FILLING 15ml (1T) gelatin powder 180ml (¾c) strong vegetable or chicken stock 1 ripe avocado, halved lengthways and stone removed 100g fresh baby spinach, rinsed and thick stalks removed 125ml (½c) crumbled feta cheese 1 garlic clove, peeled and roughly chopped 15ml (1T) lemon juice 1 tub (250g) full-fat cream cheese 1 tub (250g) crème fraiche salt and freshly ground pepper TO SERVE a handful of micro herbs for garnishing Grease a 22cm springform cake tin with cooking oil and line with baking paper. 1 Base Blitz the crackers in a blender or crush them in a mixing bowl with the end of a rolling pin. Mix in the butter, then press the mixture into the base of the cake tin using the back of a spoon. Leave to chill. 2 Mix the gelatin into the stock. Microwave for 45 seconds to 1 minute (don’t boil) to dissolve the gelatin, or put the cup in hot water and stir until the gelatin is dissolved. Leave to cool for 5 minutes. 3 Filling Scoop the avocado flesh into a blender. Add the spinach, feta, garlic, lemon juice, cream cheese, crème fraiche and stock mixture. Blitz until smooth, intermittently pushing the mixture down with a long spatula. Season with salt and pepper and pour over the biscuit base. Chill for at least 4 hours or overnight. 4 To serve Remove from the cake tin (run a thin knife blade around the edge, if necessary), carefully transferring it onto a serving platter. Garnish with a few micro herbs.