700g mandarins, unpeeled
300g sugar
lemon juice, to taste
5g gelatine
1 Earl Grey tea bag
250g prunes (pith removed)
150g sugar
100ml sherry
500g Jerusalem artichokes
110g sugar
1 x 200g packet Hobnob biscuits
75g butter, melted
120g white chocolate
150g cream cheese (we use Philadelphia)
470g mascarpone
15g flour
4 eggs, plus 2 egg yolks

You need to begin this a day ahead to make the mandarin glaze and allow the prunes time to steep.

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1.To make the mandarin glaze, put the whole mandarins into a pan, fill with cold water, bring to the boil then drain.
2.Repeat this twice more.
3.Put 700ml water, sugar and mandarins in a pan.
4.Let the mandarins cook for 2-3 hours over a low-medium heat, keeping them below simmering point. Top the water up as needed if it gets low. You want the mandarins to be shiny and very soft.
5.Once cooked, drain the mandarins from the syrup (reserving the syrup) and blend the whole fruit until smooth.
6.Pass through a fine sieve and weigh out 500g of purée (any that’s left makes a sweet purée similar to marmalade – amazing on toast).
7.Taste and adjust the flavour with some lemon juice, the cooking syrup and maybe a little salt.
8.Bloom the gelatine in some cold water for 5 minutes, then add to the mandarin purée. Set aside in the fridge.
9.For the Pedro XO prunes, put the tea bag in 200ml boiling water, add the prunes and steep for 1 hour. Drain, reserving the tea.
10.Boil the sugar and sherry in a saucepan.
11.Remove from the heat, add the prunes, cover and leave to sit for 1 hour.
12.Remove the prunes, then reduce the sherry syrup by half.
13.Season to taste with the reserved tea.
14.Add the prunes back to the syrup and store in the fridge.
15.To make the cheesecake, heat the oven to 170°C and roast the artichokes with a little salt for 30-40 minutes until soft and golden. Blend to a fine purée.
16.Weigh out 250g of purée (save any leftover purée for a risotto or add vegetable stock and cream to make a soup), mix in the sugar and keep to one side.
17.Lower the oven temperature to 100°C.
18.Line the bottom and sides of a 21cm-square cake tin with baking paper.
19.Crush the biscuits in a food processor and mix with the melted butter until it comes together.
20.Place into the cake tin and press down to make it compact, then chill.
21.Melt the white chocolate in a bowl over simmering water and keep warm.
22.Put the cream cheese, mascarpone, flour, whole eggs and yolks into a food processor and blend for 2-3 minutes or until smooth.
23.Mix in the artichoke purée and chocolate and blend well.
24.Pour the mix into the tin and bake for 90 minutes.
25.Chill in the fridge in the tin for 2 hours or 1 hour in the freezer.
26.Gently melt the mandarin purée and pour over the set cheesecake.
27.Return it to the fridge for at least 5 hours or the freezer for 2-3 hours.
28.To serve, carefully remove the cheesecake from the tin.
29.Dip a knife into boiling water, wipe the blade dry and cut the cheesecake into portions.
30.Serve with Pedro XO prunes alongside.

Recipes & food styling Ian Harrison / Photography Tony Nyberg