Blue Cheese Cheesecake

After the absolute delight that was Yotam’s aubergine cheesecake, I was extremely keen to try his blue cheese cake from his book ‘Nopi’. It did not disappoint. I recommend it best of all warm from the oven but it’s also delicious chilled from the fridge. The base isn’t baked in this recipe before the cheese mixture goes on but I probably would give it a pre-bake when I make it next. The recipe has pumpkin seeds in the base but I used pistachios. Gotta say, the savoury digestive mix is a treat just on its own here – McVities are missing a trick. I would buy savoury digestives for sure. I’ll give the proper ramekin sizes below though I just used what I had in the house which were a bit smaller. I also doubled the amount of base mixture as I like a higher base:cheese ratio. I used low fat cheese too – I honestly prefer the tang of lower fat cream cheese. Serve with a drizzle of honey and a side of pickled beetroot (there is a recipe for the pickled beetroot in ‘Nopi’ but I just used jarred).

Serves 8


  • 80g unsalted butter
  • 80g pistachios
  • 10 digestive biscuits
  • 60g parmesan
  • 1 leek
  • 360g cream cheese
  • 170g crème fraiche
  • 80g double cream
  • 2 garlic cloves
  • 20g chives
  • 20g basil
  • 100g stilton (or another blue cheese)
  • 4 eggs
  • olive oil
  • 1/2 tsp salt


1.) Preheat the oven to 180 degrees C on a fan setting

2.) Wash and trim the leek. Slice thinly.

3.) Heat some oil in a frying pan and add the slices of leek. Cook on a low heat until the leek is softened. Set aside to cool.

4.) Add the butter, pistachios, biscuits and parmesan and salt to a blender and blend into crumbs

5.) Press the crumbs into 8 ramekins of 12cm diameter to form a base (a buttery biscuit base as Greg Wallace would say)

6.) Into a mixing bowl, add the cream cheese, crème fraiche, the eggs and the double cream. Whisk up until smooth. Crumble in the blue cheese.

7.) Peel and finely chop the garlic and add to the cheese mixture.

8.) Finely chop the basil and chives and add to the cream cheese. Give it a stir.

9.) Divide the mixture between the ramekins.

10.) Bake for 25 – 30 minutes until set.

Baby Squid with Almond tarator and lime relish

For Valentine’s Day we decided to make a three course meal between us. I was delegated the starter and I wanted to make something a bit more special (also I was excited to use my new Nopi cookbook). I chose three different recipes I liked the look of to have a back up plan in case I couldn’t find the baby squid. Fortunately Waitrose did not let me down (Waitrose are like M&S but fancier) and I got three baby squid for £1.61. I hadn’t heard of a tarator before but on researching I’ve found that it’s a Bulgarian soup. Tarator is normally made with yoghurt so this is quite different as it’s made with bread soaked in milk. It also takes a whole bulb of garlic so maybe have some chewing gum on hand for after. I was making this for two of us so there was tarator left over but it’s kind of hard to downscale. Don’t skip the lime relish as it really cuts through the garlic and makes the dish come together.

Serves 2


  • 3 baby squid
  • 1 tsp olive oil
  • salt
  • 75g sourdough bread (I used a light rye boule as there was no sourdough in the store)
  • 180ml whole milk
  • 1 large head of garlic and 1 clove
  • 75ml olive oil
  • 90g almonds (flaked or blanched)
  • 2 tbsp sherry vinegar
  • 1/4 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp dried chilli flakes + pinch
  • black pepper
  • 4 cardamom pods
  • 3cm ginger
  • 2 tsp tamarind
  • 1 tsp oil
  • 2 limes
  • 1 tsp olive oil
  • 5g coriander leaves


1.) Preheat the oven to 180 degrees C

2.) Get a baking tray (small) and cover with foil. Cut the top off a bulb of garlic. Drizzle with 1 tsp of oil and sprinkle with salt. Wrap the garlic with the foil and once the oven is hot, bake for 50 minutes.

3.) To make the spice paste, toast the 1/4 tsp cumin seeds, 1/4 tsp coriander seeds, 1/4 tsp fennel seeds, and the 4 cardamom pods in a pan on a low heat. When starting to smell fragrant, remove the cardamom pods and bash in a pestle and mortar to remove their skins. Throw away the skins, add the other spices and grind until fine.

4.) Peel the garlic clove and crush it with the back of a knife. Peel the ginger and chop up. Add these to the pestle and mortar and bash to a smooth paste. Remove to a bowl and stir in 1 tsp oil and 2 tsp tamarind paste.

5.) Toast the 90g almonds lightly and then add these to the bowl of a food processor.

6.) Weigh out the bread and tear into chunks into a bowl. Pour over the milk and leave to soak for 30 minutes.

7.) To make the lime relish, slice off the skin from the lime then cut out the fleshy segments of the lime. Squeeze the juice from the leftovers in with the segments and discard. Chop up the coriander leaves and add. Sprinkle in some chilli flakes and tsp oil. Give it a stir and leave to infuse.

8.) Measure out 75ml olive oil and add to the food processor bowl.

9.) Once the garlic is roasted, pop out the cloves from the skin with a spoon and add to the food processor bowl.

10.) Pour in the sherry vinegar and when the bread has been soaking for thirty minutes, add this to the bowl.

11.) Blitz until a thick sauce is formed and transfer to a small pan. Heat up on a low heat.

12.) In another pan, heat up some oil and add the baby squid. Cook on one side for 3 minutes. Turn over and cook for another 3 minutes. (Mine were slightly frozen still). Once cooked, chop the squid into rings and add to the bowl with the spice paste and mix.

13.) Serve up some warmed through tarator on plates, top with the squid and spoon on some lime relish on the side.