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For the cakes

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• 150g crumbled feta
• 150g cooked golden beetroot
• 2 spring onions
• 10 or so mint leaves
• 4 sprigs dill
• 1 egg
• Olive oil
• Seasoning
• Yoghurt Dressing
• 200g yoghurt
• Tahini to taste

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Salad

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• Picked dill
• Picked mint
• Cucumber
• Shallots chopped in to rings
• Lemon juice
• Olive oil

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Crumble together the cake ingredients and bind together with egg. Form into 6cm flat cakes and pan fry in olive oil for 3 mins per side until the mixture is firm.

For the risotto

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• 175g mushrooms of your choice
• A couple of finely chopped shallots
• 4 stalks of thyme – leaves picked
• Squeeze of lemon juice
• Drizzle of truffle oil – optional
• A couple of cloves garlic, finely chopped
• Malden salt and freshly ground black pepper
• Approx 1/2ltr vegetable stock
• 2 tbsp olive oil
• 3 sticks celery, finely chopped
• 200g risotto rice
• 50ml dry vermouth or dry white wine

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To make the cakes

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Mushroom risotto

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• Approx 18-24 bococcini baby mozzarella balls, or sufficient pieces of mozzarella
• 3 eggs, beaten
• 200g fresh white breadcrumbs
• Vegetable oil for deep-frying

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To make the risotto

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Thinly slice the mushrooms. Heat a very large pan on the hob and add a tablespoon olive oil. Add the mushrooms with the thyme, stir them around for a minute, then add the garlic and a pinch of salt, add a little lemon juice – if you’re using it, a few drops of truffle oil. Remove from the pan and reserve.

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Divide the mushrooms in two; chop one half of the mushrooms, leaving the other half.

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Heat the stock. In a separate pan heat a tablespoon of olive oil, add the shallots and celery, sweat without colouring for a couple of minutes, then add the garlic, sweat again without colouring for another minute. Add the rice and turn the temperature right down

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Stir the rice continuously – slowly frying the rice over a very low heat. It is important not to let the rice colour. Keep the rice moving!!

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After 2 or 3 minutes it will begin to look translucent. It will begin to absorb the cooking flavours. Now add the dry vermouth and keep stirring.

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Once the vermouth or wine seems to have absorbed into the rice, add a first ladle of stock and the chopped half of sautéed mushrooms. Add a small pinch of Malden salt.

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Turn the hob temperature down until the stock is only just simmering. Too hot and the rice cooks too fast, leaving it raw in the centre and mushy on the outside.

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Continue adding ladles of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take about 15 minutes. Carry on adding the stock until the rice is soft but with a slight bite. At this stage add the rest of the mushrooms and stir through the rice. Cook for two or three minutes longer than you usually would usually would for a risotto as we need a slightly drier finish.

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To form the cakes

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Remove the risotto from the pan and spread it onto a greaseproof lined tray or baking sheet and allow to cool. Then refrigerate, the risotto will firm up; this probably takes about 3 hours.

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Once firm, with scrupulously clean hands, roll the risotto into walnut sized balls. Poke an index finger sized hole into each ball, stuff a bococcini mozzarella ball into the hole, then reform the rice around the mozzarella. Repeat the process until you’ve run out of mix.

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Dip each cake in egg wash, then roll in breadcrumbs. Get a good system going – one hand for egg wash, one hand for breadcrumbs – otherwise things tend to get messy.

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Pre-heat a pan of vegetable oil to 170ºC, deep-fry the cakes for 10 – 12 minutes until golden brown and the mozzarella runny inside.

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Serve with green salad, perhaps roquette and Parmesan.

For the sweet shortcrust pastry

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• 150g plain flour
• 2 tbsp icing sugar
• 75g chilled unsalted butter cut in to 1cm cubes
• 1 free range egg yolk
• ½ tsp lemon juice
• For the filling
• 230 ml condensed milk
• 170ml evaporated milk
• 175g light muscovado sugar

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To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it lightly between your fingertips until it resembles fine breadcrumbs (or you can do this with a food processor).

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Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid in to the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead in to a ball.

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Wrap in cling film and rest in the fridge for at least 15 minutes.

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Preheat oven to 200°c.

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Roll out the pastry on a lightly floured surface to approx. 3mm thickness and use it to line a 20cm loose based tart tin (approx. 5cm deep). Leave any excess pastry hanging over the edges. (Keep a little uncooked pastry back in case you need to patch any cracks later).

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Line the pastry case with baking parchment or foil and fill with baking beans. Bake blind for 15 mins then remove the beans and parchment and return to the oven for approx. 8 mins ot until it looks dry and faintly coloured.

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Using a small, sharp knife, trim away the excess pastry from the edge of the tin (use a bit of the reserved raw pastry to cover any cracks if need be).

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Turn the oven down to 190°c.

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For the filling, put the both milks and the sugar in a large bowl. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.

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Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving.