Stew was a couple of taters, couple of carrots and a couple of whiteonions and a handful of puy lentils in vegetable stock and vegan bisto gravy granules with a few cloves of garlic. A bottle of dark ale. Dried thyme, Worcestershire sauce, salt and pepper, pimenton, smidge of tomato puree. The dumplings were just seasoning and water with wheat flour and vegetable suet, rolled into balls, and popped on top of the rest of the mixture, which was cooked for 90 minutes (half lid on, half lid off) in a 200C oven. Becasue you pretty ich put in whatever you fancy I'm not gonna be precise about the quantities.
Cheese cake was more precise:
250g digestive biscuits
100g hight fat, low water margarine , melted
1 vanilla pod
600g soft 'cheese'
100g icing sugar
150mlml pot alpro 'cream'
FOR THE TOPPING
400g punnet strawberries , halved and stoned
25g icing sugar
Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted margarine. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Make the filling: Place the soft 'cheese', icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the 'cream' and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.