CHEESECAKE BISCUIT BASE:

• Using your hands, break up the biscuits and place them in a food processor.
• Blitz until the mixture resembles fine crumbs. Blitz in the butter until it's wholly scattered and resembles wet sand. 
• Pour the batter into the prepared cake pan. Spread it out with a spatula over the base and up the walls
• To press the crumbs up the wall almost to the top of the sides and flatten the base, use a flat bottom and vertical edges

FILLING: Cream cheese:

• Using a stand mixer (with paddle) or a handheld beater, beat the cream cheese for no more than 20 seconds on speed 4 until it is just smooth.
• Add the flour and beat on speed 4 for 5 seconds, or until just combined.
• Combine the vanilla, sour cream, sugar, and lemon zest in a mixing bowl. Mix until everything is well blended
• Add the eggs one at a time, beating for 5 seconds on speed 4 between each addition. After the last egg, continue to beat until the batter is smooth, but stop immediately once it is.

Blueberries: 

• Using a rubber spatula, fold in blueberries. Pour into the crust that has been made.
• Preheat oven to 350°F and bake for 70 minutes. The top should be somewhat puffy, light golden brown in colour, not cracked, and nearly flat.
• When you gently shake the pan, it should jiggle somewhat, as shown in the video at 1 minute 23 seconds
• Cool for 2 hours in the oven with the door open approx 20 cm / 8", then refrigerate for 4 hours+ in the pan or overnight . The cake will sink, so make sure the surface is flat.
• Remove the sides of the springform pan to release it. To remove the cheesecake from the cake pan base, use the overhanging paper. Then lift the cheesecake from the parchment paper.

SAUCE WITH BLUEBERRIES FOR CHEESECAKE:

• Combine 1 cup blueberries (125g/4oz), vanilla, sugar, and lemon juice in a saucepan. Stir in the other ingredients and bring to a low simmer over medium heat. Cook for 7 minutes, or until blueberries have broken down.
• Stir in the cornflour and water mixture, which will thicken quickly.
• In a separate bowl, combine the remaining blueberries. Remove the sauce from the heat and set it aside to cool. As it cools, it will thicken.
• tir once the mixture has cooled. Make it the perfect "oozing" consistency by adding 1/2 teaspoon of water at a time (see a video, Note 7) – don't make it runny!
• Spoon the sauce over the cheesecake until thoroughly covered; you should have about 1/2 cup sauce leftover for touch-ups. Refrigerate for at least 2 hours.
• Cut and serve

• Preheat the oven to 425 degrees Fahrenheit. Using parchment paper, line a half sheet pan.
• In a blender or small food processor, purée the cilantro, mint, lemon juice, chiles, cumin, salt, and oil until smooth. This is the chutney you'll be using. If desired, taste and adjust spices.
• Dust your work surface with flour and lay out your puff pastry sheet.
• Cover the puff pastry with the chutney, leaving a 1-inch border around one of the long edges.
• Sprinkle the cheddar cheese on top of the chutney, followed by the red onion.
• Brush the exposed edge, which should be the side furthest away from you, with beaten egg.
• Roll the sheet of dough tightly, beginning with the side nearest to you and finishing with the egg-brushed strip, pinching the seam to seal.
• Slice the dough into 1 1/2-inch wide rolls with a sharp knife and set each piece on the parchment-lined sheet pan, leaving 2 inches between each roll.
• Approximately 8 to 10 rolls should be obtained. Brush each sliced side with egg and bake for 20-25 minutes, or until puffed and golden brown. Allow for a few minutes of cooling before eating.

• Preheat the oven to 250 degrees Fahrenheit. Set aside a 13x9x2" baking dish that has been buttered. Place the bread on a rimmed baking sheet in a single layer. Bake for 1 hour, stirring regularly, until dried out. Allow to cool before transferring to a very large mixing basin.
• Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.
• Preheat the oven to 350 degrees Fahrenheit. In a separate bowl, whisk together 114 cup broth and the eggs. Add to the bread mixture and fold in gently until everything is well incorporated. Transfer to prepared baking dish, cover with foil, and bake for about 40 minutes, or until an instant-read thermometer placed in the center of the dressing reads 160°F.
• Cook for another 40-45 minutes, uncovered, until the dressing is set and the top is browned and crisp (if chilled, add 10-15 minutes).

Marinade

• Place the chicken breast side up on a large cutting board and satchcock it the Thai manner. Cut down to the breastbone with a sharp, hefty knife, working just to the side of the center of the breast (do not cut all the way through to the backbone). Now that the passage has been established, make a clean cut all the way through the breastbone and anything else that is still linking the two sides of the breast together with the same knife—or, if you prefer, a sturdy pair of kitchen scissors. Turn the bird skin side up after opening it. Flatten the chicken by pressing down on it. Allow to air dry completely.
• Peppercorns should be ground in a spice mill or mortar and pestle. Add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom to a food processor or a mortar and pestle and process or pound until smooth. Coat the chicken completely in the marinade, pressing it into the nooks and crevices. Cover with a plate and place in a big bowl. Allow at least 12 hours and up to 24 hours to chill.
• Allow 1 hour for the chicken to come to room temperature before grilling or baking.

Sauce

• In a food processor or blender, puree the pineapple and vinegar until smooth. Add the garlic, jalapeos, granulated sugar, salt, and pepper to a small saucepan. Bring to a boil over medium heat, then lower to a low heat and cook for 5 minutes, or until sauce is thick and smooth (the consistency should be comparable to cocktail sauce).

Chicken and assembly

• In a spice mill or a mortar and pestle, grind saffron to a fine powder. Add the granulated sugar, salt, and 14 cup water to a small saucepan and heat over medium heat just until heated through and little bubbles develop around the rims of the pan. Remove from heat after whisking in the coconut oil.
• If using a grill, prepare it for medium-high indirect heat (bank coals on one side of the grill for a charcoal grill; keep one or two burners off for a gas grill); oil the grate. Place the chicken on the colder side of the grill, skin side up. Close lid and grill for 35–40 minutes, flipping chicken every 5–10 minutes but keeping skin side up, until skin is dry and golden brown and an instant-read thermometer inserted into thickest section of breast and thighs registers 130°–140°. Start a new chimney of coals 15 minutes before this stage if you're using charcoal and your coals are dying. This will ensure you're ready for the next step.
• If using an oven, preheat to 350°F and arrange a rack in the bottom third of the oven. Place the chicken on a wire rack inside a rimmed baking sheet, skin side up. One-third of the basting liquid should be applied to the skin. 35–40 minutes, or until an instant-read thermometer put into the thickest region of the breast and thighs registers 130°–140°, changing baking sheet every 10 minutes.
• Preheat the oven to 450 degrees. Continue to bake, rotating baking sheet halfway through, until skin is crisp and blackened and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, another 10–15 minutes.
• Place the chicken on a cutting board and let aside for at least 15 minutes to rest. Carve up as much as you want.
• Add cilantro to the dipping sauce before serving. Serve the chicken with rice and a serving of dipping sauce.

For the pumpkin

• Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
• Place the pumpkin in a basin and cut it into thick wedges.
• Combine the miso, soy sauce, brown sugar, and olive oil in a mixing bowl.
• Pour the miso mixture over the pumpkin and toss to coat completely.
• Place the pumpkin on a baking pan lined with parchment paper and roast for 30 minutes, or until soft and browned in spots.

For the noodles

• Peel the garlic and chop the green onion into large chunks after slicing the ginger
• Fill the pan halfway with stock, then add the sliced ginger, entire peeled garlic, and green onion, and heat to a simmer.
• Cook the noodles over low heat until they are soft.
• Remove the pan from the heat, then add the miso paste and soy sauce to the stock.
• If the broth is too strong, add some boiling water

To Serve

• Divide the noodles between two bowls, then top with the roast pumpkin and spinach.
• Garnish with toasted sesame seeds and plenty of fresh coriander after pouring over the miso soup.

• Preheat the oven to 400 degrees Fahrenheit. In a medium pot, place the potatoes, fill with cold water, and season with salt. Bring to a boil, then lower to a low heat and simmer for 20–25 minutes, or until potatoes are fork-tender. Return the potatoes to the pot and add 2 tablespoons butter.
• Meanwhile, cut the cabbage's base and pluck off the outer leaves, being careful not to tear them, until you have a total of 10 leaves. Remove any rough ribs and toss them out. Cook the leaves for 8 minutes in a big pot of boiling salted water. Place in a dish of ice water and let aside to chill. To dry, transfer to clean kitchen towels. leftover cabbage, thinly sliced.
• Cook bacon in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat, tossing periodically, until crisp, about 6 minutes. Cook, turning periodically, until the sliced cabbage and onion are soft and starting to caramelize (vegetables will be golden brown), 20–25 minutes. Scrape up any browned bits with the vinegar, then add the thyme, pepper, and 12 teaspoon salt. Remove the pan from the heat.
• Using a potato masher, mash the potatoes until they are tender. In a separate dish, whisk together the eggs and cream, then add to the potatoes and mash to mix. Mix in the bacon mixture, cheese, and 12 teaspoon salt. If necessary, season with additional salt. Wipe out the skillet and set it aside.
• 1 tbsp. butter, broken up into tiny bits, is dotted throughout the reserved skillet. Line the skillet with a single layer of cabbage leaves, gently overlapping and allowing them to hang over the edges. Scrape in the potato mixture and spread it out evenly with a rubber spatula to the edges. Fold excess cabbage leaves up and over the filling, then top with more cabbage leaves, slightly overlapping them to form a single layer. Dot the remaining 1 tbsp. butter over the top.
• Roast cabbage pie for 30–35 minutes, or until gently browned. Allow 10 minutes for cooling before cutting into wedges.

• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and butter a 10-inch Bundt pan.

To make the cake

• In a large mixing basin, combine the flour, baking powder, and salt. Remove from the equation. Cream the butter, brown sugar, and granulated sugar together in a handheld or stand mixer fitted with a paddle or whisk attachment for about 2 minutes. On medium speed, mix in the eggs, sour cream, and vanilla extract until well incorporated. Scrape down the bowl's edges and bottom as needed. It's okay if the mixture looks curdled; it'll come together when adding the dry ingredients.
• Pour the dry ingredients into the wet ingredients, add the milk, and beat everything together quickly until thoroughly blended. The batter is heavy but smooth in texture.
• Pour the dry ingredients into the wet ingredients, add the milk, and beat everything together quickly until thoroughly blended. The batter is heavy but smooth in texture.

To make the chai cinnamon swirl

• combine the following ingredients in a mixing bowl. In a medium mixing bowl, combine the swirl ingredients.
• Half of the cake batter should be equally distributed in the Bundt pan. The swirl components should be uniformly distributed on top– it will be a thick coating of swirl! Cover with the remaining cake batter in an equal layer.
• Bake for 55-70 minutes, or until a toothpick inserted into the centre of the cake comes out clean with only a few wet crumbs. Because this is a vast, hefty cake, don't be surprised if it takes a bit longer to bake.
• Remove the pan from the oven and allow it to cool for 2 hours inside. Then invert the Bundt cake onto a wire rack or serving dish once it has partially cooled. Allow cooling completely before using.
• Prepare the icing while the cake cools. Vanilla frosting, brown butter icing for peach Bundt cake, brown sugar icing for pumpkin doughnuts, maple icing for banana scones, or handmade salted caramel are all good options. In these photos, I used brown butter frosting. Before slicing and serving, drizzle frosting over the cake.
• Store leftover cake securely covered at room temperature for up to two days or in the refrigerator for one week.