Simon Rimmer served up a tasty savoury cheesecake with salad and chutney on Steph’s Packed Lunch.
The ingredients for the base are: 250g oatcakes, crushed and 125g unsalted butter, melted.
For the cheesecake toping: 400g ricotta, 400g cream cheese, 6 medium free-range eggs, 200g thick pancetta lardons, fried, 200g extra mature cheddar, grated and 100g parmesan, finely grated.
For the chutney: 2tbsp vegetable oil, 3-4 onions, finely chopped, 1 clove garlic, peeled and chopped, 2 red/green chillies, finely chopped, 1kg cherry tomatoes, halved, 200g demerara sugar, 200ml red wine vinegar, 1tbsp capers and 3 gherkins, chopped.
To serve: Mixed salad leaves.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.