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A heavenly simple cheesecake recipe that makes a great pudding or an impressive celebration cake. 1 hour 30 minutes Serves 12 Ingredients115 g digestive biscuits 50 g unsalted butter, melted, plus extra for greasing 900 g full-fat soft cheese, at room temperature 225 g Fairtrade golden caster sugar 25 g British plain flour, sifted 2 vanilla pods, seeds only 4 medium British free-range eggs, beaten 150 ml soured cream 100 g strawberries, washed and halved 75 g blueberries, washed 75 g blackberries, washed 1 tbsp Fairtrade demerara sugar MethodStep 1Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 23cm round, spring form tin and line the base with a circle of baking parchment. Step 2Place the biscuits in a food processor and whizz to crumbs. Pour in the melted butter and demerara sugar and pulse a couple of times to mix. Tip the crumbs into the base of the tin and press down to make the surface level. Chill in the fridge while you make the topping. Step 3Using a wooden spoon, mix together the cream cheese, caster sugar, flour and vanilla seeds, in a large bowl, until combined. Gradually add the eggs, stirring until incorporated, then pour the mixture over the chilled base. Step 4Place the cheesecake on a baking tray and bake for 45-50 minutes, until the filling has just set. Cover with baking parchment if the top is browning too much. View full article

This really easy breakfast from Sarah Randell at Sainsbury's magazine makes a great start to the day. Its name originates from the Swiss doctor Dr Bircher-Benner who created this type of muesli. Ingredients250 g porridge oats 2 tbsp oatmeal (optional) 250 ml apple juice 150 ml low-fat natural yogurt 75 g dried figs, chopped 1 small carrot, peeled and grated zest and juice of 1 small orange 2 tbsp shelled pistachios, cut into slivers 1 pear, cored and chopped, skin left on 1 small banana, peeled and chopped 150 g frozen raspberries or blueberries, defrosted 2 tbsp honey, for drizzling MethodStep 1Mix together the oats, oatmeal (if using), apple juice, yogurt, figs, carrot, orange zest and juice, and the pistachios. At this stage, you can eat the muesli;straight away or keep it covered in the fridge for a few days. Step 2Before eating, stir in the pear, banana and berries, and drizzle with honey. View full article

This is a really simple recipe to put together and the dash of cream and green peppercorns go beautifully with seafood. Ingredients6 scallops, white meat removed from the shells 1 knob of butter 2 garlic cloves, peeled and thinly sliced 2 tsp green peppercorns 2 thyme sprigs 2-3 tbsp double cream MethodStep 1Heat the grill to its highest setting. Place the prepared scallops in a solid dish that will sit happily under the grill. Dot the butter over and around them, along with the sliced garlic, green peppercorns and thyme sprigs. Season well. Step 2Place the dish under the grill. It needs to be pretty close to the flame or element. Grill the scallops for 2–3 minutes, then flip them over, add the cream, give the dish a little shuffle to mix it all up, and return to the grill to cook for a further 2 minutes, until the scallops are cooked through and the sauce is bubbling deliciously. View full article

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