n autumn, I love foraging for mushrooms and there is never a year when I don’t go to look for them on a few walks. As well no year goes by when I don’t enjoy a good mushroom mellow rice made with mushrooms stock. The reason is that I like to feel the earthy special flavour mushrooms have that sometimes gets lost in between other ingredients. I love a good risotto but unfortunately they abuse so much of the Parmesan and butter that mushrooms get behind those bold flavours. I like my mushroom dishes to taste very pure as if I was tasting and smelling the forest.

Recently, my wife’s friend Sari, brought home for her birthday the best Basque baked cheesecake I have ever tried. It was so good it inspired me, I thought I needed to make one as good or better and discovered on social media that there is a real competition on making the best cheesecake in Spain

For this recipe you can use any greens you like. I cook this at home very often as I always have some Jamon Serrano and Manchego cheese, a must in any fridge. Ideal as a tapa for 4 people.