This delicious dairy-free cake makes the perfect alternative to cheesecake.

Ingredients

Base
100g oats
1tbsp Clearspring Hazelnut Oil
2tbsp Clearspring Rice Malt Syrup

Topping
120ml organic apple juice
½tbsp Clearspring Kuzu
150g cherries, stoned
½tbsp Clearspring Rice Malt Syrup

Filling
100ml organic apple juice
3tbsp Clearspring Agar Flakes
1-2tbsp Clearspring Rice Malt Syrup
1 pack Clearspring Tofu
2 tubs Clearspring Apple Puree
½ vanilla pod, seeds only

Method

Base

1. Preheat the oven to 200°C/gas mark 6 and then toast the oats until golden brown, stirring when necessary. This will take about 20 minutes.
2. Heat the oil and syrup in a pan and while it is heating, blitz the oats in a food processor to a sandy consistency.
3. Add the syrup mix to the food processor and blend until evenly distributed.
4. Tip the mixture into a 20cm spring-form cake tin lined with baking paper, and push down lightly into an even layer.

Topping

1. Put the apple juice and kuzu in a pan and stir until melted.
2. Heat following the pack instructions and then add the cherries and syrup in the last 2 minutes of cooking.
3. Allow to cool down stirring every now and then - the cherries will give the sauce a vibrant red colour.

Filling

1. Put the apple juice in a pan and sprinkle over the agar. Heat using the pack instructions. Then, once the juice has thickened, add the malt syrup.
2. Blend the rest of the ingredients together to a smooth paste, add the agar mix and stir thoroughly.
3. Pour on top of the base and allow to chill for at least two hours - preferably overnight.

To serve

Remove the cheesecake from the tin, remove the baking paper and transfer to a serving plate. Spoon over the cherry sauce and enjoy.

This light, summery dish combines tangy leeks with salty olives and sweet almonds to create a taste sensation. It can be served warm or cold.

Serves 4

4 medium leeks
70 ml Clearspring Extra Virgin Olive Oil
2 cloves garlic
4 tbsp ground almonds
2 tsp Dijon mustard
2 tbsp Clearspring White Wine Vinegar
2 tbsp olives, roughly chopped
1 tbsp chopped chives

1. Cut the green section off the leeks and discard. Cut the leeks in half and then cut in half lengthwise.
2. Steam for 8-10 minutes until just tender.
3. While the leeks are cooking heat 1 tablespoons of the olive oil in a pan. Add the garlic and almonds and cook over a low heat stirring regularly for 5 minutes or until the mixture turns golden brown.
4. For the dressing, mix the mustard and vinegar together with some Clearspring Traditional Sea Salt and pepper and then gradually whisk in the oil to make a thick dressing.
5. Place the leeks on a serving dish, drizzle over the dressing then scatter on the almond mix, olives and chives.

Serves 2

Ingredients

1 medium aubergine
1 tbsp sesame seeds
3tsp Clearspring Sweet White Miso
2tsp Clearspring Ume Plum Seasoning
1tsp Clearspring Tamari Soya Sauce

Method

1. Preheat the oven to 180?C/gas 4.
2. Prick the aubergine all over and then place on an oven tray and roast for around 20 minutes until soft all the way through.
3. While the aubergine is roasting, heat a dry frying pan over a low heat. Add the sesame seeds to the pan and toast until golden, stirring every now and then. Tip into a mortar, reserving 1 teaspoon to garnish the dip, and grind until the seeds have broken down to a sandy texture.
4. Now cut the aubergine in half and scoop the flesh out with a spoon. Discard the skin and chop the aubergine flesh until fine.
5. In a bowl mix together all the ingredients except the Tamari. Taste and then add Tamari if necessary. Sprinkle with a few extra toasted sesame seeds to garnish.