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I’m not sure whether you’ll have tried kulfi before, but it’s a traditional, rich ice cream found across India, that’s usually flavoured with cardamom – and I am obsessed with it,” says former Bake Off contestant Crystelle Pereira. “I once had a mango kulfi in Goa, and it was breathtakingly good. So, this cheesecake is a homage to that kulfi – the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.” Mango and cardamom cheesecake Ingredients: For the base: 30g pistachios 30g desiccated coconut 65g unsalted butter (which will be browned so you should end up with 55g) 25g coconut oil 190g speculoos biscuits For the cheesecake: 10 cardamom pods 200ml double cream, cold 55g icing sugar 1 teaspoon vanilla bean paste 600g cream cheese 2 tablespoons runny honey 185g canned, sweetened mango purée To decorate: 1 fresh mango/1 x 425g (before draining) can of mango 1 tablespoon runny honey Small handful of pistachios Method: 1. First make the base. Place the pistachios and desiccated coconut in a frying Pan over a low heat and toast, stirring, for about 7 minutes until the coconut is golden and nutty. Remove from the heat and set aside. 2. Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam, and then light brown solids will start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat. 3. Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand. 4. Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling. 5. Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells (I keep mine and add them to my chai), then grind the seeds into a fine powder. You can also grind the whole pods, including the shells, in a spice grinder. 6. In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom and whisk to fairly stiff peaks. 7. In a separate bowl, combine the cream cheese, runny honey and 150g of the mango purée and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain. 8. Remove the base from the fridge and pour half the cheesecake mixture over the top. Then, swirl through half the remaining mango purée and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango purée and use an offset spatula to level the top. Place in the fridge for 6–8 hours, or ideally overnight, until completely set. 9. To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. 10. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios, then slice and serve. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Roasted grape, honey and feta crostinis are perfect dinner party canapes Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

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Lewis Hamilton fears there is a “high chance” that Max Verstappen will win all 10 remaining races this season – and believes the Dutchman’s crushing dominance could last until 2026. Following a four-week summer shutdown, Formula One fires up this weekend at Verstappen’s home round in the Netherlands. Verstappen has won the last eight races and he will match Sebastian Vettel’s record of nine on the spin for Red Bull in 2013 if he triumphs in front of his orange-clad Dutch fans here on Sunday. Such is the dominance of Verstappen’s machine – and the two-time world champion’s supreme form – there is a feeling in the paddock, not only that Red Bull could become the first team to go through a campaign unbeaten, but that Verstappen could be victorious at each of the concluding 10 rounds. “There is a high chance that he (Verstappen) will win every race,” said Hamilton, 38. “He hasn’t made any mistakes and the team hasn’t made many this year. They might win everything. “But later on in the year, maybe we will get closer and we are hopeful we can challenge them at some point – whether that is this weekend, or who knows where? If there are any mistakes or mishaps, we will be right there to capitalise.” Verstappen has dominated since F1’s regulations were overhauled at the start of last season, with his comfortable victory at the concluding round before the break in Belgium his 10th from 12 so far and his 19th from his last 23 outings. He is a staggering 125 points clear in the standings as he closes in on a hat-trick of titles. Ferrari’s Charles Leclerc predicted on Thursday that it would be “very, very difficult” to catch Verstappen and Red Bull before the sport’s next major rule change in 2026. And Hamilton continued: “The fact is Red Bull are ahead and they have most likely started development on next year’s car a month before anybody else. It is very, very possible that Charles could be right. “We are working on the steep gradient to develop our car and close the gap. Whether or not we can, next year will be the proof.” I am hoping we are closer or in shooting range of a podium this weekend Lewis Hamilton Hamilton’s £40million-a-year contract expires at the end of the season and the Briton said on Thursday that were there was no update on his next deal, despite team principal Toto Wolff claiming – ahead of the Canadian Grand Prix on June 18 – that his star driver’s future would be resolved in “days rather than weeks”. Hamilton is fourth in the standings, 41 points adrift of Verstappen’s Red Bull team-mate Sergio Perez who occupies the runner-up spot, while Mercedes are second in the team standings, an eye-watering 256 points behind Red Bull, but 51 points clear of Ferrari. “It is a huge achievement to be second in the championship and it is something I feel has been overlooked,” said Hamilton. “We want to win but I am really proud of the team and the steps we have taken. “The guys think this track is not too different to Budapest and our car was good in Budapest. Even last year when the car was not great in Zandvoort, we were closer to the front. “George (Russell) finished second and at one point I was hunting down the lead so I am hoping we are closer or in shooting range of a podium this weekend. “We have the belief we will get there. And my goal is to try and keep that second place in the constructors’ championship and hunt down second in the drivers’ standings.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Haas announce Kevin Magnussen and Nico Hulkenberg staying for 2024 Lewis Hamilton gives blunt response to Felipe Massa’s legal action over 2008 title Charles Leclerc gives gloomy prediction on how quick Ferrari will catch Red Bull