It's Friday and the weekend means that we can be naughty, so John Whaite puts an American twist on a traditional dessert with his peanut butter and jelly cheesecake recipe.
100ml olive oil
Zest and juice of 1 ½ lemons
4 red chillies (bird’s eye) finely chopped
350g fresh linguine
240g white crab meat
25g (large handful) fresh basil leaves,torn
Crushed sea salt and freshly ground blackpepper
Put the olive oil, lemon zest and choppedchillies into a small pan and place over a gentle heat until they begin tosizzle. Remove from the heat and set aside.
Bring a large saucepan of salted water tothe boil. Add the linguine and cook according to the packet instructions (about7 minutes). Drain well, rinse with boiling water and set aside.
Tip the chilli and lemon oil into the panwith that the linguine was cooked in. Add the lemon juice and cook over a mediumheat until sizzling. Return the linguine and add the crab meat. Toss gently for1-2 minutes to warm the crab through.
Fold in the basil and season with crushedseal salt and freshly ground black pepper. Spoon into warm serving bowls.
Dean Edwards shows us how to take a chocolate brownie to the next level, filling his batch with sweet amaretto-soaked cherries.