If you fancy something a little different for starters then this savoury cheesecake could be just the ticket
1. Preheat oven to 140°c.
2. Make some bread crumbs – enough to coat the inside of a springform tin, and enough to sprinkle on top of the finished pie. Coat inside of the tin with melted butter and then coat the inside of the tin with bread crumbs.
3. Beat together cream cheese, roquefort, parmesan and add 4 eggs, one at a time, mixing well in between each addition.
4. Stir in the self raising flour, the finely chopped coriander and flat leaf parsley to taste. You can use a good bunch of each.
5. Top with the rest of the breadcrumbs.
6. Cook in oven around 140°c for about 45 minutes until the cake is still soft but an inserted knife comes out reasonably clean.
7. For the mango salsa: Chop the onions, mango and tomatoes as roughly as you like, but all similar sizes. Mix well with the lime juice and zest and coriander.
8. Add one finely chopped red chilli, or more if you like it hotter.
9. Add a splash of passata to give a sloppy consistency.
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