cheesecake cupcakes

500g cream cheese
1/2c caster sugar
2 eggs

100g biscuits, crushed
50g butter, melted

Mix crushed biscuits with butter and divide mixture between one 12-hole cupcake tin lined with cases. Press down firmly and refrigerate for 30 minutes.

Mix cream cheese, sugar and eggs. Divide mixture between cupcakes and bake for 25 minutes at 130C (fan oven) or 150C (conventional oven). Refrigerate for two hours before serving.

~flavours~
lemon: add 2T lemon zest to cream mixture; once cooked, glaze with 2/3c warmed marmalade or apricot jam
ginger: use gingernut biscuits; add 2T finely chopped glace ginger to cheese mixture; glaze with 2/3c warmed apricot jam
raspberry: use chocolate biscuits; glaze with 2/3c warmed raspberry jam or gently warm 1/2c raspberries with a squeeze of lemon and 1/3c caster sugar
caramel: use caramel biscuits; glaze with 1/2c sugar which has been cooked until bubbling and brown then mixed with 1/3c cream
blueberry: glaze with 2/3c warmed blueberry jam or gently warm 1/2c blueberries with a squeeze of lemon and 1/3c caster sugar
chocolate: use chocolate biscuits; glaze with 200g melted dark chocolate mixed with 1/3c cream

address book: breakfast in London

Modern Pantry
47-48 St John's Square, Clerkenwell, EC1V 4JJ
www.themodernpantry.co.uk
~best for: ricotta pancakes, decent coffee, tamarillos~

Alfies Rooftop Restaurant
13-25 Church Street, Marylebone, NW8 8DT
www.alfiesantiques.com/cafe.php
~best for: caf-style food, al fresco eating on a roof terrace, unusual location, lovely waitresses and kitchen staff~

Carluccio's
various locations across London
www.carluccios.com
~best for: ubiquity - they're everywhere, 7.95 breakfast with OJ and tea or coffee~

quick lemon tuna salad with capers & artichokes

4 big handfuls of baby salad leaves
1 or 2 cans tuna
1T mayo
1T capers
1/2 lemon
Maldon
freshly ground black pepper
handful marinated artichokes
8 sun-blushed tomato pieces

~optional - to taste~
8 cherry tomatoes
4 soft- or hard-boiled eggs (as you like)
red onion, finely sliced
handful grated beetroot

Drain tuna and place in bowl. Flake with a fork, then add lemon juice, mayo and capers and mix.

Divide leaves and tuna between four plates, mix slightly and top with chopped artichokes and tomatoes. Finish with a scattering of Maldon and pepper.