Baked Savoury Cheesecake

For the cheesecake base, put the White Bread (2 1/2 cups) onto a food processor or blender and whizz until it has turned into fine crumbs.

Melt the Unsalted Butter (3 Tbsp) over a gentle heat in a saucepan, tip in the Breadcrumbs, season with Salt (to taste) and Ground Black Pepper (to taste) , and stir to combine. Press the mixture into the bottom and sides of the flan tins, pressing down with the back of a spoon to ensure an even layer.

For the filling, cream together Full-Fat Cream Cheese (1 tsp) , Roquefort Blue Cheese (1/2 tsp) , yolk of the Eggland's Best Classic Egg (1) , Corn Flour (1 tsp) , Heavy Cream (1 Tbsp) and a dash of juice from Lemon (1) and divide the mix between the flan tins.

Split the Cherry Tomatoes (20) vine so there are 3-5 tomatoes per person depending on size. Place them on a baking tray, drizzle over some Olive Oil (as needed) , and season with Salt (to taste) . Roast in the oven for 10 minutes or until the skins start to blister.

Meanwhile, make the basil oil. place the Fresh Basil (1 1/2 cups) in the blender along with Extra-Virgin Olive Oil (2.5 fl oz) . Pulse until the mixture is moving freely- if you over blend it, it can turn the leaves brown. Strain through a sieve and leave aside for plating.