CODA 2020 (online) Festival is taking place form 17-19 June 2020. Click here to see the full programme.
Watch stuff on YouTube or in the VIDEO section below.
Buy albums on the NMC website.
If you'd like to look at a score, please contact me through the website.
A few highlights:
- Oli Clark's fantastic video of my There are more of them than us - A Queer Concerto for 9 Saxophones and Orchestra. Performed by Royal Birmingham Conservatoire Saxophone Department and Symphony Orchestra.
- is on a new Birmingham Record Company/NMC album by Cobalt Piano duo, which you can purchase here from 24 April 2020. You can also watch the video.
- Watch excerpts of Difficult Listening's concert installation She plays angel music (where people might die).
- Paul Norman and I performed Lucy Harvey's "Sorgen" as part of FLUID Festival of Queer Music in September 2017. There is a lovely little trailer lovely little trailer by Oli.
- My full-length opera Ava's Wedding with a libretto by Alexandra Taylor was performed by Birmingham Conservatoire in February 2015 at the Crescent Theatre in Birmingham. The full HD video (with subtitles) is available to watch here. More info on the opera here.
A new piece for people to read/perform at home in times of a lockdown and beyond.
We'll see. Most stuff has been cancelled for now. You should definitely check out my work partner Paul Norman's website with lots of fun stuff.
Our website is LIVE. You can get up to date info on new releases, what's coming up etc on BirminghamRecordCompany.
White Chocolate Cheesecake with Berry Topping
I was doing my shopping and suddenly saw quark in Lidl and was instantly reminded of my Grandma making a quark dessert with tinned mandarins back home in Germany. It was the 80s and it was great. When I moved to the UK I left any thought of quark behind because I never saw it over here.
Anyway, I saw it on the chiller shelf and I thought, I wonder if I could make a cheesecake with it…and you know what? I could. It’s fantastic: it reduces the calories massively and gives it a lovely texture.
So, I thought I’d share it:
300ml double cream
250-300g fat-free quark
2 tablespoons icing sugar
150g white chocolate
200g Hobnobs (or the much cheaper Lidl equivalent)
50g butter (salted or unsalted, whatever you prefer)
Melt the butter. Use a little of the butter to butter a 21cm loose bottomed cake tin. Blitz the Hobnobs in a blender or break them somehow. I do it with a rolling pin. Put the Hobnob crumble and butter in a bowl and mix well. Transfer the mix into cake tin. Spread and press down firmly until you have an even base.
Melt the white chocolate.
Whip the cream with handmixer until almost completely stiff, but not quite. Add quark and stir with handmixer and low speed. Add icing sugar and stir again. The mix should hold its shape but careful not to overmix.
Let melted chocolate cool for 10-15 minutes then add to cream mixture and stir with a spatula. You can either blend it well or not (and thus leaving some extra chocolate-y bits). Pour cream mix onto cake base and flatten out. Chill for an hour in the fridge. Add the topping (see below) and chill for at least another hour.
For the topping:
This is how the whole recipe started, actually. I made some cordial using these quantities and this recipe: and then had all that tasty slightly jellied fruit slime left in the sieve and I thought it would be a good topping for a cheesecake. If you can’t be bothered, however, just get a jar of nice jam and warm it up a bit so it goes soft and you can spread it.