RASPBERRY VINAIGRETTE

Drizzle over a green salad with goat cheese and toasted walnuts, or toss with roasted veggies, or spoon atop salmon, chicken or tuna! Makes about 700ml

2 handfuls washed raspberries
2 medium shallots, or 1/3 medium red onion, finely chopped
2 tablespoons Dijon mustard
200 ml good quality olive oil
60 ml white wine vinegar or champagne vinegar
Salt and pepper to taste

Place the raspberries, shallots, and mustard in a food processor or blender; puree until smooth. While the processor or blender is running, drizzle in the olive oil until it is all combined well. Add the vinegar in the same fashion. Season to taste with salt and pepper. Keeps up to one week in the refrigerator.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Make one day before serving. Serves 6-8

200 g digestive biscuits
1 large handful almonds, lightly toasted in oven
4 tablespoons unsalted butter, melted
100 g white chocolate, chopped
450 g cream cheese, at room temperature
160 g and 3 tablespoons sugar
2½ teaspoons vanilla extract
2 large eggs
2 large handfuls raspberries (add extra if you have enough)
140 ml soured cream
3 tablespoons raspberry or strawberry jam

For crust
Preheat oven to 180°C, 350°F, gas mark 4. Butter an 8 or 10 inch springform cake tin. Finely grind the biscuits and almonds in a food processor then add the butter and blend until the mixture forms very moist crumbs. Press the crumbs firmly onto the bottom of the tin. Bake the crust for about 10 minutes, until it is golden. Cool, keeping the oven on.

For filling
In a bowl fitted over a pot of just simmering water melt the chocolate stirring continuously. Remove the bowl from over the water. Separately whisk the cream cheese, 160g sugar, and 2 teaspoons of vanilla extract together in a large bowl. Add the eggs 1 at a time, beating until just combined, then whisk in white chocolate. Spoon half of the filling into the crust. Top with 1 handful of raspberries, and spoon the remaining filling over the top. Bake for about 45 minutes, until the edges are set but centre still moves when the cake is shaken. Remove and cool 15 for minutes, leaving the oven on.

For topping
Whisk together the soured cream and the 3 tablespoons sugar in a bowl. Spoon this over the top of the filling, spreading to the edges of the pan and bake for another 5 minutes. Transfer the cake, in the pan, to a rack. Run a small knife around the sides of the cake and allow it to cool completely. Chill it overnight in the refrigerator. To serve, remove the sides of the tin. Transfer the cheesecake to a platter, and cover with any remaining raspberries. Bring the jam to the simmer in a small saucepan, stirring often. Gently brush or drizzle the jam over the berries and cheesecake.