IN SEASON


50g broken walnuts 50g melted butter Black pepper


FOR THE FILLING: 3 large eggs


175g blue cheese, crumbled 350g cream cheese 2 sprigs rosemary, finely chopped 6 finely sliced spring onions 50g chopped chives 2 large garlic cloves, roasted and chopped Black pepper 6 walnut halves


BLUE CHEESE AND WALNUT SAVOURY CHEESECAKES WITH PEAR AND CRANBERRY RELISH


These versatile savoury cheesecakes can be served warm as a starter or light lunch at home, but are also fantastic served cold as part of a picnic.


FOR THE BASE: 100g white breadcrumbs 30g oats


SERVES 6


FOR THE RELISH: 2 large ripe but firm pears, peeled, cored and diced 150g cranberries (fresh or frozen) 100ml of water 2 tbsp granulated sugar 2 tbsp clear honey Zest of 2 lemons Juice of 1 lemon Good pinch of sea salt


1 For the cheesecakes, preheat your oven to 170C / Gas 3-4.


2 Line the bottom of six 9cm ramekins. Mix the base ingredients together and press into the six ramekins, bake in a preheated oven for 10-15 mins, remove and cool.


3 Beat together the filling ingredients and pour into the ramekins.


4 Place the walnut halves on top, and press down slightly.


5 Bake for 30 mins, reducing the temperature if browning.


6 Cool and pop them out of the ramekins. Serve slightly warm or cold.


7 For the relish, combine all the ingredients bar the lemon juice in a saucepan and bring to the boil, cover and reduce to a simmer stir occasionally until cranberries have broken down and pears are tender (around 30 minutes).


8 Remove and stir in the lemon juice, and set aside to cool. This sweet, tangy relish can be served hot or cold.


www.rhs.org.uk/gardens/rosemoor


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