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*Pink cheesecake

*Grilled salmon with beetroot and lentil hummus

Cheesecake it is.....

Use half a roll of puff pastry and roll out into a thin sheet and prick with a fork. Bake at 200 degrees for about 15 minutes, until brown and crisp. Remove it from oven and let cool. Then toss it into a food processor and process until it’s fine crumbs. Add one third of a cup of melted butter and combine well. Line a small pie dish and blind bake for 6 to 7 minutes. Whisk one egg white until peaks form. Add three tablespoons sugar and continue whisking until glossy. Beat one tub of cream cheese until fluffy. Add the yolk of the egg and enough beetroot to add colour and mix well. Add three Tbsps sifted flour and mix. Gently fold in egg white. Pour onto prebaked pie crust and bake at 180 degrees for 30 to 45 minutes. (You can test for readiness by inserting a skewer in the middle. It should come out dry.)

To serve cut into regular slices or use a cutter to create a stacked effect once cooled.

Spun sugar

Boil together half a cup of sugar and half a cup of water until the sugar thickens and turns slightly golden. Remove from heat and immerse the bottom of the pot in cold water. Tint with a bit of beetroot puree. Place a wooden spoon over the edge of a counter (secure with a heavy object and place newspaper beneath). Use a fork to dip into syrup and swish over the spoon handle to create fine strands of spun sugar

Cucumber sorbet

Heat one and a half cups of sugar and one cup of water in a pot until sugar has dissolved. Pour over half a seeded and peeled cucumber and blend until smooth. Pass through a sieve to get rid of lumps. Pour into a freezer-proof dish and freeze overnight. For more recipes visit.......

Time for the main course!

Beetroot puree

Remove the stems of one bunch of beetroot, scrub clean and rinse. Then boil on medium-high heat for about 30 minutes, until soft. Drain and cover with cold water. When it is cool enough, rub off the outer skin, chop into small cubes and blend into a puree.

Beetroot pasta

Put two cups of flour into a bowl, making a well. Add one egg, combine and add 4Tbsps puree. Turn out onto a floured surface and knead until smooth. Roll out lightly and use a pasta-maker to get it thinner and smooth, using the tagliatelle setting for the pasta. Boil in salted water for 5 minutes or until ready. Drain, toss through some olive oil and serve.

Grilled salmon

Rub contents of one box of salmon trout fillets with olive oil and season with pink Himalayan salt. Place face down onto a very hot pan to sear (preferably a griddle pan, to get the markings) for about two minutes on each side. Use a spatula to apply pressure while sizzling to get it to cook evenly. Remove from pan and season with pepper.

Beetroot and lentil hummus

Finely slice half a cucumber, seeds removed, and sprinkle with salt. Let it rest in a colander for 10 minutes. Cover one cup of dried lentils with water and boil, with 2 tsps of stock for 20 to 30 minutes, until tender. Drain and set aside. Put cucumber in a clean dishtowel and squeeze to absorb excess moisture. Place lentils, cucumber, 3 Tblsps puree and one tbsp. of chopped coriander in a food processor. Blend until smooth, adding half a cup of olive oil in a steady stream. Stop once the desired consistency has been reached. Season with salt and pepper.

Buttery coriander sauce

Melt five Tbsps butter in a saucepan on medium heat. Add 3 Tbsps flour, whisking continuously. Cook the flour for about 1 minute, being careful not to brown mixture. Remove from heat and whisk in one cup of milk. Cook until thickened, adding more milk if necessary. Remove from heat, add a handful of chopped coriander and season with salt and pepper.

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