Chocolate Orange Cheesecake

Ingredients

250g digestive biscuits
80g Stork®
200g ASDA Choc Orange Soft Cheese
397g can condensed milk
juice from 1 lemon
juice from 2 oranges
40g almonds

18cm loose bottom cake tin
Dr. Oetker Orange & Lemon Slices

Instructions

1. Break the biscuits down into crumbs. The easiest way I found to do this was to place them in a plastic food bag and bash them with a rolling pin. Melt the Stork and stir together with the crumbed biscuits.

2. Press the mixture into the base of the loose bottomed cake tin then add the almonds at random placements into the biscuit base. Chill the base whilst preparing the filling.

3. Whisk the soft cheese and condensed milk together in a bowl. When it is fully combined pour in the lemon and orange juices and stir until mixed.

4. Pour the mixture onto the prepared biscuit base and chill for a minimum of 60 minutes to allow it to set.

5. Decorate the cheesecake to finish it off. I used Dr. Oetker Orange & Lemon Slices but
Terry's Chocolate orange segments would be just as good.

Serves 6-8

Meatloaf

Ingredients

500g Sausage Meat

4 spring onions

3 cloves of garlic

3 slices of bread

3 small onions

2 small eggs

2 tsps chilli powder
2 tsps chives
2 tsps soy sauce
1 tsp horseradish
a dash of Worcestershire sauce
pepper, to season

olive oil, for greasing

1kg loaf tin

Instructions

1. Preheat the oven to gas mark 4. Lightly coat the loaf tin with the olive oil. 

2. Finely chop the onions, spring onions and garlic cloves and put them together in a mixing bowl. Remove and discard the crust from the bread then break up the rest of the slices and add to bowl along with the chilli powder, chives, soy sauce horseradish, Worcestershire sauce, and eggs. Mix the ingredients together.

3. Add the sausage meat to the bowl and mix everything until it all combines. Season some pepper.

4. Pack the mixture into the greased loaf tin and press it down well. Place the loaf tin into a roasting tin and pour boiling water from a kettle into the tray until it comes about halfway up the sides of the loaf tin.

5. Bake in the preheated oven for 50-60 minutes or until the loaf shrinks away from the sides of the tin and the juices run clear when a skewer is inserted.

6. After removing the meatloaf from the tin leave it to rest for about 15 minutes allowing it to cool. It should make it easier to slice.

Serves 4