HONEY CHEESECAKE WITH MACADAMIA OAT CLUSTERS

Re-imagine vanilla cheesecake as a deconstructed, brunchready dish with this recipe. The cheesecake ‘filling’ is sweetened with honey, the base is turned into nutty oat clusters, and fresh strawberries are macerated with black pepper to enhance their delicious flavour.

Serves 4

For the clusters

265g (9½oz) butter 230g (8¼oz) plain flour 230g (8¼oz) sugar A pinch of salt

180g (6oz) oats

130g (4½oz) chopped macadamia nuts

150g (5½oz) runny honey

For the cheesecake

250g (9oz) cream cheese

Seeds of half a vanilla pod

150g (5½oz) honey 250ml (9fl oz) double cream

For the strawberries

400g (14oz) strawberries, hulled and quartered

1tbsp lemon juice

1tbsp caster sugar 2 large pinches of black pepper Preheat the oven to 200°C/fan 180°C/gas 6. To make the clusters, rub together the butter, flour, sugar, and salt until it resembles sand. Add the oats and macadamia nuts, then stir in the honey. Mix together until small clusters form.

Spread onto a baking tray. Chill the clusters in the fridge for 20 minutes, then bake in the oven for 15 minutes, until golden brown. Allow to cool. If you are not using them immediately, store the baked clusters in an airtight container.

Beat the cream cheese, vanilla seeds, and honey in a bowl to combine. Add the cream and whip until stiff. Place the mixture into a piping bag and chill in the fridge until needed.

In a bowl, mix the strawberries with the lemon juice and sugar, and leave to macerate for 1520 minutes. Add the black pepper and mix well. Leave for 5 minutes for the flavours to develop.

To assemble, pipe three cheesecake mounds onto each serving plate, and sprinkle with the clusters and a spoonful of the macerated strawberries.