Peaches

You may be more familiar with traditional red sangria, but this makes a deliciously delicate and fruity alternative This recipe has just three ingredients AND uses up that tin of peaches lurking at the back of the cupboard!

What you need

• 1 peach, cut into wedges • 1 ripe mango, peeled and cut into wedges • 100ml White rum • 200ml Apple juice • 75cl bottle Spanish white wine, chilled What you need

• 411g Can peach slices • 5cm ginger, peeled and finely chopped • 400ml Prosecco, chilled

How to make

• Heat a barbecue or griddle pan over a high heat • Griddle the peach and mango wedges for 5 mins on each side, or until grill marks appear • Leave to cool, then chop • Pour the rum, apple juice and wine into a large serving jug or carafe and mix • Add the fruit, along with a handful of ice • Stir again and serve • Make it a mocktail: Replace the rum and wine with 850ml diet ginger ale How to make

• Add the peaches, 250ml of their juice (or make the juice up with water to 250ml) and the ginger to a food processor and blend until smooth

• • Divide the mixture between four serving glasses and top up with prosecco to serve

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PUMPKIN & DARK CHOCOLATE CHEESECAKE

Ingredients

80g Unsalted butter, melted, plus extra for greasing 500g Pumpkin, peeledand cut into 1cm chunks (prepared weight) 2 x 200g packs chocolate chip cookies, broken into chunks 3 tsp ground cinnamon 750g Soft cheese 200g Caster sugar 6 large Range eggs, lightly beaten 40g 70% cocoa dark chocolate, roughly chopped

Method

Preheat the oven to 200°C/fan 180°C/gas 6. Grease, then line the sides and base of a 23cm springform tin

Put the pumpkin on a lined baking tray, sprinkle with water and cover tightly with foil. Bake in the oven for 45-50 mins, until very soft. Drain off any liquid, then whizz with a hand blender until smooth. Leave to cool completely. Reduce the oven temperature to 170°C/fan 150°C/gas 3 Meanwhile, whizz the cookies and 1 tsp of the cinnamon into fine crumbs

Mix in the melted butter, tip into the lined tin and press into an even layer with the back of a spoon. Chill in the fridge Once the pumpkin purée has cooled, weigh out 400g, draining off any water that has risen to the top, then combine with the soft cheese, sugar, egg and remaining cinnamon. Reserve 100g of the mixture, then pour the rest over the chilled cheesecake base and level off

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then mix with the remaining 100g pumpkin batter. Spoon into a piping bag fitted with a 2mm circular nozzle

Starting in the middle, pipe concentric circles on top of the cheesecake, spaced 1-2cm apart. Next, working from the middle to the outside edge, use a cocktail stick to bleed the lines together every 2-3cm to create a cobweb pattern Bake the cheesecake for 1 hour 30 mins — it should have a gentle wobble in the centre. Turn the oven off but leave the cheesecake inside, with the door ajar, to cool fully, then chill overnight before serving

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