Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Frozen Banana & Blueberry Cheesecake
Indulge in a delightful frozen banana and blueberry cheesecake that is vegan-friendly and bursting with fruity flavours. This no-bake dessert is a perfect combination of creamy and tangy, with a crunchy oat and hazelnut base. Easy to prepare and refreshing to eat, this cheesecake is a great treat for any occasion.
Method
30m40m
- Grease and line the base and sides of a 20cm/8in round loose-bottom tin, 7.5cm/3in deep.
- To make the base, toast the oats and hazelnuts, then blend with coconut oil, golden syrup, and salt. Press into the prepared tin and chill.
- Make the filling by blending frozen bananas, golden syrup, cinnamon, and cocoa until smooth. Spoon onto the base and freeze.
- Make the blueberry compote by cooking blueberries, lemon zest, juice, and sugar until softened. Serve on top of the frozen cheesecake.
- Slice and enjoy!
Ingredients
- Sea Salt
- Olive Oil
- 1/2 Lemon zest and juice
- Garlic Cloves
- 100g Caster Sugar
- Onion
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