Tony Cole of LSQ2 has conjured up a delicious three course alternative to Chrismas lunch. A main of a rich and hearty tart, a mango, mascarpone, coconut and Oreo cheesecake for dessert – and a cheese course even non veggies will adore.

Roasted Butternut Squash, Pecan Nut and Ricotta Cheese Tart with Braised Edamame and Adzuki Beans

Serves 4

For the tart case 

• 300g pecan nuts, toasted and crushed
• 150g plain flour
• 120g butter
• 4 eggs
• 2 sprigs oregano
• 2 sprigs parsley
• ½ bunch chives
• Salt and pepper to taste

For the filling

• 200g ricotta cheese
• 200 ml double cream
• 4 whole eggs
• 1 small butternut squash, roasted whole then peeled and cut into chunks
• Salt and pepper to taste
   
  For the braised edamame and adzuki beans
• 200g soya beans
• 250g adzuki Beans
• 1 whole red onion, peeled and finely chopped
• 4 plum tomatoes, seeds removed and diced
• 30g garlic, peeled and crushed
• 2 stalks celery, diced
• 1 carrot, peeled and diced
• 1 red pepper
• 1 tbsp Marmite
• 300ml vegetable stock or water
• 100ml olive oil

For the tart cases, combine all the ingredients in a stainless steel bowl and mix by hand until well combined.

It should resemble chunky dough. Just add a splash of water if it’s too dry. Season and divide into four.

Brush 4 soup bowls with warm butter and place in the fridge to set.

Then separate the dough into four and starting from the base and working your way up the side, line the soup bowls with the dough using your thumb to press the dough evenly. Bake the tart cases for 25 minutes at 160°c. Cool and set aside.

For the filling, combine all the ingredients, season to taste and divide among the 4 tart cases. Bake the tart for 30 minutes at 160°C.

For the braised edamame and adzuki beans, heat oil in a pan, add onions garlic and cook for 2 minutes. Add tomatoes, celery, carrots and peppers cook for 5 minutes. Add the rest of the ingredients and simmer for 10 minutes. Season to taste. To assemble just ladle the braised beans into the bottom of a flat bowl then place the tart centrally on top.

Mango, Mascarpone, Coconut and Oreo Cheesecake

For the base:

• 125g Oreo biscuits (plain)
• 150g rolled oats
• 100g desiccated coconut
• 250g unsalted butter

For the cheesecake:

• ½ cup water
• 100g castor sugar
• 2 eggs
• 2 egg yolks
• 15g agar agar or gelatine sheets (soaked in cold water)
• 60ml double cream
• 500g mascarpone cheese
• 250g desiccated coconut
• 2 mangoes, peeled and thinly sliced

For the base, process all ingredients in a food processor until well combined but not smooth.

Divide the mix into 6 pastry rings and press it to the bottom of the base, make sure it’s pressed and compact, refrigerate for 2 hours.

For the cheesecake, combine water and sugar and boil to make caramel syrup (using a sugar thermometer it should be 110°c or at the ribbon stage).

Whisk the eggs and egg yolks until fluffy; slowly pour in the syrup, then the agar agar or gelatine boiled with the double cream.

Fold in the mascarpone and the coconut powder. Mix well until combined.

Divide the mix into the pastry rings with the base, then carefully arrange the mango slices on top. Sprinkle with some sugar on top and place under a very hot grill for a minute or so until the sugar has melted.

Potted Barkham Blue with Roasted Pear and Lemonade Scones

Serves 8

For the potted Barkham blue

• 325g unsalted butter
• 2 small onions, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 500g Barkham blue cheese at room temperature
• 1 tsp English mustard
• ½ tsp hot chilli powder
• 1 tsp fennel seeds, finely ground
• 4 tbsp chopped parsley
• 125ml  brandy
• 2 tsp Worcestershire sauce
• Sea salt and freshly ground pepper to taste

For the roasted pears

• 4 ripe Williams pears
• 2 tsp  castor sugar
• 4 tbsp olive oil

For the lemonade scones

• 3 cups self-raising flour
• 1 cup lemonade
• 1 cup double cream

Heat 100g unsalted butter in large frying pan add the onion and garlic and cook on a low heat until very soft, then cool.

Mix the Barkham blue to a paste with the rest of the ingredients. Add the cooked onions and garlic. Season to taste

Spoon into 4 small ramekins or china pots. Refrigerate.

Make some clarified butter by gently warming the remaining butter in a saucepan.

The whey (the milky bit) will separate from the golden liquid butter by dropping to the bottom of the pan. Spoon the clarified butter over the chilled pots and return to the fridge

Preheat the oven to 220°C/425 °F /gas mark 7.

Cut each pear in half and remove the core with a teaspoon. Place on a non-stick baking tray and sprinkle with a little salt, pepper, sugar and drizzle with olive oil. Bake for 15 minutes. or, until they start to caramelise.

To make the scones place all the ingredients in a mixing bowl and mix until they are all combined.

On a floured surface pat the mix until it’s 1 inch thick then cut out 8 rounds with a scone cutter and place on a non-stick tray and bake in a pre-heated oven at 175°C for 20 minutes. fm

LSQ2, Unit R10, The Riverside, The Oracle, (0118) 951 1311 and Lime Square, Green Park, Reading, (0118) 987 3702

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