1 tbsp chopped basil
15g/½oz baby basil
3 large beetroot, skin on and scrubbed
20²µ/¾´Ç³ú chives, finely snipped
2 garlic cloves, crushed
1 leek, thinly sliced
10g/½oz sprigs of thyme
1 bay leaf
50²µ/1¾´Ç³ú caster sugar
30g/1oz hazelnuts, toasted and lightly crushed
½ tsp black peppercorns
50²µ/1¾´Ç³ú pumpkin seeds, toasted
500ml/18fl oz red wine vinegar
½ tsp salt
1 tbsp coarse sea salt
40²µ/1½´Ç³ú runny honey (mixed, optionally, with a few drops of truffle oil)
5 digestive biscuits, roughly crumbled
100²µ/3½´Ç³ú Stilton, roughly crumbled
40²µ/1½´Ç³ú unsalted butter, fridge-cold and cut into 2cm/¾in cubes, plus extra, melted, for greasing
20²µ/¾´Ç³ú unsalted butter
360g/12oz cream cheese
170g/6oz crème fraîche
80g/3fl oz double cream
4 free-range eggs, lightly beaten
40²µ/1½´Ç³ú Parmesan, coarsely grated