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Blue cheesecakes
Fruit and vegetables
3 large
beetroot
, skin on and scrubbed
2
garlic
cloves, crushed
10g/½oz sprigs of
thyme
1
leek
, thinly sliced
2
garlic
cloves, crushed
20g/¾oz
chives
, finely snipped
1 tbsp chopped
basil
15g/½oz baby
basil
Cooking ingredients
1
bay leaf
½ tsp black
peppercorns
50g/1¾oz
caster sugar
500ml/18fl oz
red wine vinegar
1 tbsp coarse
sea salt
50g/1¾oz
pumpkin seeds
, toasted
½ tsp
salt
½ tsp
salt
40g/1½oz runny honey (mixed, optionally, with a few drops of
truffle oil
)
30g/1oz
hazelnuts
, toasted and lightly crushed
Biscuits, snacks and sweets
5
digestive biscuits
, roughly crumbled
Dairy, eggs and chilled
40g/1½oz unsalted
butter
, fridge-cold and cut into 2cm/¾in cubes, plus extra, melted, for greasing
40g/1½oz
Parmesan
, coarsely grated
20g/¾oz unsalted
butter
360g/12oz
cream cheese
170g/6oz
crème fraîche
80g/3fl oz
double cream
100g/3½oz
Stilton
, roughly crumbled
4 free-range
eggs
, lightly beaten
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