Beetroot & goat's cheese cheesecake

• 200g goat's cheese
• 250ml goat's milk
• 200g broken walnuts
• 3g sea salt

• 3g iota caragean
• 200ml beetroot juice

• 4g gellan
• 4 ea pink peppercorns


Step 1: In a food processor blitz the walnuts, but make sure they are not too fine. Melt the butter and add it to the walnuts, layer the mix into the bottom of a loaf tin with a layer of greaseproof paper underneath that reaches over the ends to allow to lift out.

Step 2: Break the goat's cheese up and add the milk, salt, peppercorns and the iota to this and roughly mix with hand-blender. Bring this to the boil and pour over the walnut base, refrigerating for 10 minutes.

Step 3: Meanwhile, bring the beetroot juice and gellan to the boil, whisking throughout. Pour onto a flat tray and move about until set, lift off and trim to cover the top of the cheesecake. Refrigerate for a further 20 minutes, then lift, slice and enjoy - serve with an olive and pickled beetroot salad .