Step 1 - Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin.

Step 2 - Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked.

Step 3 - Tip the mixture into your 24cm Springform Cake Tin and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Step 4 - Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. 

Step 5 - Pour the single cream into a pan and bring just to the boil, then take off the heat.

Step 6 - Take the gelatine leaves out of the water, give them a good squeeze to get rid of the excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Step 8 - Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. 

Step 9 - Mix in the cream and gelatine mixture and the chopped strawberries. 

Step 10 - In another bowl, lightly whip the whipping cream or double cream so it falls in soft peaks, then fold it into the strawberry mixture.

Step 11 - Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 2 1/2 hours until set. 

Step 12 - To make the sauce, blitz all the ingredients in a food processor or blender. 

Step 12 - Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead). 

Step 13 - To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

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Step 1 - Line your tin with baking parchment and heat your oven to the correct temperature: 160C/140C Fan/Gas Mark 3.

Step 2 - Beat the butter and sugar with an electric whisk until light and fluffy.

Step 3 - Beat in the eggs, flour, almonds, baking powder, milk and cocoa, until smooth.

Step 4 - Stir in the chocolate chips, then scrape into the tin.

Step 5 - Bake for 45 - 50 mins until golden, risen and the skewer poked in the centre comes out clean.

Step 6 - Cool in the tin, then lift out onto a wire rack over some kitchen paper.

Step 8 - Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake.

Step 9 - Leave to set before slicing.

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Step 1 - Preheat your oven 180 degrees (gas mark 4).

Step 2 - In a large bowl, combine the flour, baking powder, salt and 100g of sugar. Add the oil, egg yolks, water and lemon zest, then beat with an electric mixer until smooth.

Step 3 - In a clean bowl, beat the egg whites and cream of tarter until the mixture forms peaks. Gradually add in 150g of sugar and beat until stiff and shiny.

Step 4 - Fold a third of the whites into the cake mixture, then quickly fold in the rest until there are no streaks. 

Step 5 - Add the mixture into your cake tin, and bake in a preheated oven for 60 mins, or until a skewer comes out clean.

Step 6 - To make the filling, heat the flour, caster sugar, orange juice, lemon juice, orange zest and egg, over a medium heat.

Step 7 - Cook the mixture until thickened, then allow it to cool completely before folding in the whipped cream.

Step 8 - Once the cake is fully cooled, carefully remove it from the tin, and slice it into three, equal layers. 

Step 9 - Fill each layer with the cream filling, before adding the rest on top, and decorating with either lemon slices or zest.

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Step 1 - Preheat your oven 180 degrees. Ground your biscuit, sugar and salt in a food processor (or crush will a rolling pin). 

Step 2 - Transfer the crumbs to a bowl and combine with melted butter.

Step 3 - Pour the mixture onto your tart tin, then press down the crumbs on the bottom and sides with your hands (or a glass) for form an even layer.

Step 4 - Bake your crust for about 15 mins, until the crust turns golden brown. Leave to cool on a wire rack.

Step 5 - Melt 300g of chocolate in a heatproof bowl, while bringing the cream to a simmer in a medium saucepan over a high heat. 

Step 6 - Remove the cream from the heat, and whisk a 1/4 cups worth into the beaten egg yolks, before whisking this mixture with the rest of the cream.

Step 7 - Whisk the cream mixture with the chocolate, and set aside.

Step 8 - Chop the remaining chocolate, and transfer to a bowl with the marshmallows and almonds, before scattering over the crust.

Step 9 - Follow by pouring over the chocolate ganache mixture, reserving 1 cup for topping. Refrigerate the tart for around an hour, or until it is firm, and cover the remaining chocolate ganache at room temperature.

Step 10 - Once the tart has set, gather together the remaining toppings, before sprinkling them over the tart filling. Then, drizzle over the remaining ganache, before refrigerating the tart for another 10 mins.

Step 11 - Remove the tart from the tin and cut into slices. 

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Step 1 - Preheat your oven to 200^oC (180 Fan, Gas Mark 6)

Step 2 - Pour olive oil into your roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic.

Step 3 - Toss everything so that it is evenly coated in oil, then add the chicken thighs skin side up.

Step 4 - Place in the oven and cook for one hour, basting with the juices in the pan halfway through.

Step 5 - At the end of the hour, check that the potatoes and chicken are cooked through, before returning to the oven for another 15 mins to crisp the chicken skin.

Step 6 - Once you've removed the tin from the oven, press down on the garlic cloves to remove them from their skin, then mix the mashed garlic with the rest of the juice.

Step 7 - Serve your dish with a fresh, leafy side salad.

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