THE soft fruit season will soon be in full swing -- in fact, it's British Strawberry Day today -- and Nigel Smith, executive chef at the Feilden's Arms, Mellor Brook, has prepared a dish to delight the palate, Summer Berry Cheesecake Crumble.

Ingredients:

For the base:

packet digestive biscuits

150g soft butter

25g honey

15g light brown sugar

For the berry compote:

1 punnet of strawberries

punnet of raspberries

punnet of blueberries

25g sugar

lemon (juice only)

For the cheesecake mix:

lb soft cheese (full fat)

1oz icing sugar

225ml cream

2 leaves gelatine

Zest and juice of one lime

1 vanilla pod

For crumble topping:

225g flour

175g butter

75g sugar

TO prepare the base, crush the digestives, add the sugar, butter and honey, then place in the bottom of a cake ring.

For the compote, place all ingredients into a hot pan and cook out for five minutes only.

To make the cheesecake, place the cheese into a mixing bowl, add the sugar, lime and vanilla seed and mix well.

Soak the gelatine in cold water until soft.

Bring half of the cream to the boil and add the gelatine.

Dissolve the gelatine in the cream and then add the rest of the cream. Leave to cool and add the cheese mix. For the crumble topping, place the ingredients into a mixing bowl and mix well.

Put onto a baking sheet and cook in a moderate oven until golden brown.

Once golden, leave to cool.

Rub the mixture to crumble consistency.

To build the cheesecake, place the biscuit mix into the bottom of a cake ring.

Add the compote and place in the fridge for five to 10 minutes.

Place the cheesecake mix on top and return to the refrigerator for a further 10 minutes.

When set, sprinkle crumble mix on top and serve.