Easy Vegan lemon and blueberry cheatscake

Vegan lemon and blueberry cheesecake

Makes 2 in small ramekins

Adjust quantities to suit taste

4 Digestive biscuits

2 tbsp Biscoff spread

3 tbsp Plant-based soft cheeze

1 tbsp Soya cream

2 tsp Icing sugar

Lemon essence

1 tbsp Blueberry preserve

Fresh blueberries

1. Crush the biscuits and mix in Biscoff spread to make the base.

2. Mix soft cheeze with soya cream, icing sugar and lemon essence until smooth.

3. Mix blueberry preserve with fresh blueberries.

Layer 1, 2 and 3 in ramekins.

Top with fresh blueberries.

Chill in fridge for a couple of hours.


Citrus and honey bacon hock

I got a bacon hock from my local farm shop for £1.12, so this is a very cheap meal.

Preparation and cooking time: Around 3 hours (but worth it)


One bacon hock
6 satsumas
1 lemon
Handful bay leaves
Handful cardamom pods
Handful rosemary
Black pepper
2 tbsp honey
Knob of butter
2 apples
Vegetables of choice

How I did it

Put bacon hock in a big pan with handsful of bay leaves, crushed cardamom pods and rosemary. Season with black pepper. I don’t add salt, as the hock is generally salty enough already.

Add sliced lemon and peeled satsumas (crush segments a little so juices flow freely).

Cover with water. Bring to boil, then simmer for 1 hr 30 mins.








Make yourself a pot of tea, or pour yourself a glass of wine, and relax for an hour.

Prepare vegetables of your choice.

When hock is ready, remove from the pan and pat the skin dry with a paper towel. Leave to rest for 15 mins.

Pre-heat oven to 200°C.

Remove fruit from pan and sieve to collect the juice. Mix honey and butter into a smooth paste and add the juice slowly, stirring all the time, to make a glaze.

Move hock to a casserole dish or roasting tray. Glaze the skin. Core and quarter the apples and place around the meat.


Pop on the top shelf of the pre-heated oven for 20 mins. Baste again with glaze, turn heat down to 180°C and cook for another 1/2 hour.







Serve with the roasted apple and vegetables of your choice.


Served with mushroom stuffed with leek and Wensleydale

Cheesy Chicken and Roast Root Veggies

Experimenting with whatever was in the fridge, leftover from Christmas – and chicken.


4 large chicken breasts
French soft cheese
Garlic pepper
Olive oil

New potatoes
1 parsnip
3 red onions
Salt & Pepper
Olive oil

Savoy cabbage
Salted butter

Preheat oven to 180°C (fan assisted).

Cut a slice in each chicken breast and place a slice of cheese in each.   I used this:


Sprinkle with garlic pepper, ground sea salt and drizzle with olive oil.


Pop in the pre-heated oven on the bottom shelf and cook for 35 mins. 15 mins before the end, spoon the cheesy juices over the chicken.

Parboil the potatoes. Drain when done. Pop on a baking tray with cubed parsnip, quartered red onions, cardamom, thyme, salt and pepper and olive oil.


Pop in the oven on the top shelf for 30 mins.

Melt butter in a pan, sauté the cabbage and sprouts for a few minutes. Add a little water, cover and steam until as tender as you desire.


Et voila!




Boozy trifle

Continuing with the leftover coffee and walnut cake recipes…



3 slices of leftover coffee and walnut cake
1 pint vegetarian orange jelly
Generous lashings of sherry
1 pint low-fat thick custard
Extra thick double cream
Chocolate-coated coffee beans
Dark chocolate

How I did it

Bash up the coffee and walnut cake into chunks, soak in sherry and place in bottom of your chosen receptacle.

Add cooled jelly mix and pop in the fridge to set overnight.

Add a layer of cooled thick custard.

As the cream is already very thick, there’s no need to whisk it – just pop on top of the custard.

Grate dark chocolate over the top and throw on some chocolate-coated coffee beans.


Come back tomorrow for another delicious leftover coffee and walnut cake recipe.

Truffles of Awesomeness

Yesterday’s leftover coffee and walnut cake creation is, as the title suggests, awesome. (My Dad used to hate people using ‘awesome’ in this manner, but hey ho – do not fear the truffles!)


These were very easy to make.


3 slices of leftover coffee and walnut cake
170g Toblerone (I won mine from a 25p tombola in Morrison’s car park, but you can source one from anywhere)
Sprinkly things or toppings*

How to make it

Bash up the cake into crumbs of passion
Melt the Toblerone in a bain-marie (I used a bowl in pan of hot water)
Mix well
Roll into balls
Sprinkle with sprinkly things
Pop in the fridge to set


Add a splash of rum, whisky, JD, liqueur to the mix for total decadence.

*Sprinkly things and toppings can include:

  • Icing sugar
  • Cocoa powder
  • Dessicated coconut
  • Melted chocolate

Cake crumbs of loveliness

On Boxing Day, me and my beloved volunteered at our favourite café, The Art House.  It’s not only our fave because that’s where we met, but also because it allows us to be very silly and provides us with a platform for our creativity, be it performing poetry or busking.

The Art House is a not-for-profit CIC run by volunteers, serving deliciously scrumptious vegetarian food and is renowned for its awesome cake.

One of the perks of being a volunteer is the leftovers. We came home with a mahoosive coffee and walnut cake, past its best, but with only one slice gone from it (as well as a few other random slices).

Now, we like cake. We like cake a lot. But even I was overwhelmed by so much cake and, so, I had to think of creative ways to upcycle.

Here we have yesterday’s quest for nomliness – a tiramisu-style, um, well, tiramisu.


And here’s how to make it.


4 slices leftover coffee and walnut cake
2 tbsp Biscoff crunchy spread (just because)
250g of mascarpone
1/2 pint thick, low-fat custard
2 tbsp double cream
Chopped walnuts (taken from top of cake)
Dark chocolate coated coffee beans

What to do

1. Bash up the cake into many crumbs of loveliness
2. Stir in the Biscoff crunchy spread
3. Mix mascarpone with custard and double cream
4. Layer cake and creamy mix
5. Top with chopped walnuts and coffee beans


Watch out for another leftover cake recipe tomorrow 🙂