BUTTER ROASTED HAKE WITH VIGNAROLA AND CRISPY PANCETTA

Serves 4

4 large fillets of hake (ideally

4-5 cm thick)

75g butter for roasting

200g petit pois peas (100 for the vignarola, 100 hundred for the pea puree)

100g asparagus (thinly sliced)

100g of podded broad beans

100g of leek thinly sliced

200ml veg stock (or water)

3 cloves of garlic

A handful of spinach

50ml of white wine

75g of pancetta

Large pinch freshly chopped dill

Olive oil l Turn the oven to 200ºC. Bring a small saucepan of water to the boil, add the spinach, the garlic, half the peas and blanch for 2 minutes. l Drain and reserve some of the liquid, blend into a thin puree. Place the leek In a deep saute pan with some olive oil and cook until soft. Add the white wine, reduce and pour the stock on top. Keep simmering gently. Fry the pancetta separately until very crispy and drain the fat, keep warm. l Add the broad beans, peas and asparagus to stock. Season the hake with salt and pepper and brush with oil. In a large hot pan, fry the hake in a little oil skin-side down for 1 minute. Add the butter and roast skin-side down in the oven for 4 minutes. Turn and rest while you plate. l Add the puree to the veg stew to thicken. You can add a little or all of it according to taste. Season with salt and pepper. It should taste quite sweet to contrast the salty pancetta. l Pour a ladle of the veg stew in a large pasta bowl, sprinkle the dill and the crispy pancetta on top and add the roasted hake. Drizzle with best quality extra virgin olive oil.

Mango Chilli And Lime Cheesecake

For the biscuit base

200g digestive biscuits

100g unsalted butter

For the mango chili caramel jelly

180g brown sugar

350g cubed fresh mango

30g chopped red chilli

80g mango puree

8g gelatine powder (2 tbsp water to bloom)

For the plain cheesecake mix

700g soft cheese

100g caster sugar

85g sour cream

500g double cream

14g gelatine powder (25ml water to bloom)

For the lime cheesecake layer

450g plain cheesecake mix

125g lime juice

4 lime zest

35g sugar

3g gelatine

For the mango cheesecake mix

450g plain cheesecake mix

125g mango puree l Smash the biscuits in a food processor and combine with the melted butter. Line the bottom and sides of an 8-inch cake pan with cookies. l Prepare the gelatine for the mango chilli caramel mix. Make caramel with brown sugar in a pot, then add mango, chilli, and mango puree. (If you like chilli, feel free to add more). Stir for 10 minutes, then remove from heat and add bloomed gelatine. Let it cool for 30 minutes. l Scoop only mango chunks onto the base of the cake, save the rest of the juice for the top layer of the cheesecake. l Bloom the gelatine for the plain cheesecake mix, then whip the cream cheese with sugar until completely dissolved, then fold in the sour cream. Whip the double cream in a separate dish until soft peaks form, then fold into the cream cheese mix. l Bloom the gelatine for the lime mixture. Squeeze the lime and zest it. Microwave the lime juice and sugar for 30 seconds, then add the bloomed gelatine and combine well until all gelatine dissolved. Fold in the lime juice and zest to portion of plain cheesecake mixture. Spoon the mixture into the cake pan and place it in the freezer/ fridge while you prepare the mango cheesecake layer. l Combine the plain cheesecake mix with the mango puree in a mixing bowl. If you like chilli, sieve around 2 tbsp of the chili from step 2 into the mango cheesecake batter. Layer the mango mixture well and place it in the freezer for 30 minutes. l Lastly, top the mango cheesecake layer with the remaining chilli mango jelly from step 2. l Decorate as desired. Refrigerate for at least 3 hours or freeze for 1 hour.

SYABIRA YUSOFF was the winner of Great British Bake Off 2022. See Syabira in the Cake & Bake Theatre on Saturday 6th May at 3.30pm