Name: Oozy Mushroom Risotto Spinach Salad Quick Lemon & Raspberry Cheesecake
Yield: Serves 4
Ingredients: 1 stick of celery; 1 organic veg or chicken stock cube; sea salt & black pepper; 1 tablespoon balsamic vinegar; 500 g mixed mushrooms, such as chestnut, oyster, shiitake; ½ a lemon; 50 g blanched hazelnuts; 300 g risotto rice; extra virgin olive oil; 1 medium cucumber; olive oil; 2 sprigs of fresh rosemary; 3 large sprigs of fresh mint; 250 g light or low-fat cream cheese, mascarpone cheese or crème fraîche; 1 teaspoon vanilla paste or extract; 8 gingernut biscuits; a large knob of butter; ½ a glass of white wine; 50 g butter; 15 g dried porcini mushrooms; 1 punnet of raspberries (approx. 150g); ½ a small bunch of fresh flat-leaf parsley; 5 jarred sun-dried tomatoes; 1 large white onion; 200 g prewashed baby spinach; good-quality dark chocolate (approx.70% cocoa solids), for grating; a 40 g chunk of Parmesan cheese; 1 lemon; 100 g pinenuts; a splash of milk