Cheese dish

Garlic-infused pizza topped with caramelised onions and mushrooms is topped with mozzarella cheese that melts wonderfully into the crust creating a sweet, mild earthly taste.

To freeze the untopped cheesecake, wrap it in two layers of plastic wrap and a layer of foil. Note

Cover filo with a clean tea towel while working to prevent it from drying out. Note

To blanch spinach, immerse in simmering water for 30 seconds, remove then place in bowl of chilled water. Drain well. Note

Moussaka with delicious layers of potato, eggplant and lamb mince, topped with a beautiful creamy white sauce and tasty cheese. This rich-tasting Greek-style dish is tasty yet light and healthy.

Too much flour in gnocchi makes it rubbery. Warm first batches of gnocchi in oven while doing rest. Note

Roll out Luca Villari’s sensational small plates for a relaxed afternoon in the sunshine with friends

If preferred, use low-fat versions of ingredients to reduce fat content of recipe. Note

Chilling time overnight Cheesecakes may be either baked or unbaked. This one doesn’t need baking because it is set with gelatine. Note

Accompany with char-grilled vegetables, marinated mushrooms, salami and other cold meats and dips for a delicious antipasto platter. Note

Warm, creamy and hearty, this tasty four-cheese penne dish is the ultimate comfort food, perfect for a family dinner on a cooler evening.

Bougatsa traditionally has a sweet custard filling, but ours is a savoury version. Note

If you're talking about perfect flavour combinations, white chocolate and strawberry has to be pretty high on the list, and never more so than when combined to make a fabulous cheesecake!

If you're a fan of the classic Swiss style of serving cheese, this camembert fondue ticks all the boxes. Enjoy plunging crispy slices of toasted baguette into this creamy, oozy disc of deliciousness.

Covered in wine, herbs and grated lemon zest, this baked brie fairly oozes out of it's rind by the time it's ready to eat. Serve with thin slices of crusty bread or good cracker for dipping and spreading.

Haloumi is a salty, stretched-curd Cypriot cheese available at delicatessens and most supermarkets. Grilled and served with lemon wedges, it has the most delicious squeaky texture and zingy flavour.

Raclette is a semi-hard cheese available from select delicatessens. Note

These sausages with a difference make a great dish for a relaxed meal with friends, allowing you to serve something special that isn't formal.

You will need about 600g watermelon (weighed with skin) for this recipe. Note

You’ll find interesting beetroot at farmers’ markets, or you can grow them yourself. Raw beetroot has a pronounced nutty earthy flavour, and a little of it thinly sliced in a salad makes a good textural contrast.

Soufflé must be made just before serving. Note

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

This recipe is not suitable to freeze. Note

Dressed goat's cheese, sprinkled with herbs and served with croûtes makes a chic starter, or plate to hand around as nibbles.

Fried haloumi needs to be eaten as soon as possible after cooking as it becomes tough and rubbery as it cools. It only takes a few minutes to fry, cook this dish just before serving. Note

Little fried cheese pastries. Four different types of cheese and a sliver of salami. Yes, they taste as good as they sound. You're welcome.

Served with gnocchi or pasta, this creamy, decadent sauce is easy to make and extra comforting.

Different cheeses can be used if the ones mentioned are unavailable. Gruyère, mozzarella, mild brie blue, provolone, vintage cheddar or raclette ­ mix and match until you find a combination you like best. Note

Dehydrated onion flakes are available from the spice section of the supermarket. Serve with chips. Note

Although these crisps make a great snack on their own, you can also use them to accompany dips or soup. Make crisps in two large sheets, then break into shards to serve. Add sesame seeds to the mix if you like.

This is a summer stunner – sweet fruit and salty bites of sizzled haloumi is just plain scrumptious… all it needs is a chilled glass of pinot gris, sauvignon blanc, chardonnay, rosé… or anything really!

Beurre bosc pears can be substituted for corella pears. Note

Gorgonzola is a creamy, blue cheese from Italy; if unavailable, use blue Castello. Note

Goat cheese, with its strong earthy taste, is available in both soft and firm textures, in various shapes and sizes, and often rolled in ash or herbs.

Turkish bread is also called pide by some bakers and in some supermarkets. It is also available in individual rounds. Note

Do not add any salt to the cottage-cheese mixture as this will cause the filling to become too wet. Buy zucchini just large enough to make 5-inch-long strips once trimmed and sliced. Note

Once you have your technique sorted, these little triangles of tasty goodness can be flipped and folded and put together in no time.

Any thick crusty-style bread can be used for this delicious dish. Serve it as a decadent supper on cold winter nights.

To some, these tasty morsels may simply be melted cheese on little toasties, but we know better. The robust and distinctive flavour of gruyère makes all the difference. Serve with piping hot bowls of soup.

Feel like something different in place of your usual mashed potato? This soft cheesy polenta makes a delicious change.

The frying pan goes under the grill in this so you need a frying pan with an ovenproof handle, or cover the handle with a few layers of foil to protect it from the heat of the grill. Note

Whole baked feta in the Greek-style, with oregano, paprika and pepper, makes a fabulous starter or shared platter. Serve with wedges of lemon.

A simple, savoury classic with pots of flavour, pasta al quattro formaggio can be made using penne, or other short cut pasta, in place of the gnocchi.

Gruyère is a hard, yellow, swiss cheese (named after the valley of the same name) made from cow's milk. It has a rich nutty flavour and is often used in baking due to its distinctive but not overpowering flavour.

Making your own pizza bases is not difficult and it’s rewarding, but, if time is short, buy the bases and use the topping ingredients we’ve suggested. Note

Unbaked pinwheels can be frozen for up to a month. Bake them straight from the freezer, adding about 10 minutes to the baking time. Note

This baked ricotta is perfect for picnics, just cover with chilli and parmesan and bake it that morning.

The perfect alternative to the ever-predictable round of brie cheese. Baked chilli and oregano fetta is melt in the mouth and bursting with flavor.

Pine nuts, as well as adding flavour, thicken the sauce slightly.

Lamb option; cook lamb fillets in heated large non-stick frying pan until browned all over; slice thinly. Place on top of non-vegetarians’ portions of pizza; cook as above. Note

Mini parmesan scones with goats cheese & tapenade make delicate, tasty little canapes.

This creamy and lemony dip is delicious and dead easy to make. You can adjust the lemon juice and garlic to taste.

Roasted blueberries with brie makes a great starter, or buffet dish. You can bake a whole brie for 30 minutes in a medium hot oven if you prefer a warm dish for sharing.

Hot, oozy and deliciously spiced, these cheese fritters with fresh mint salsa are perfect for handing round at a party. Just make sure you have napkins on hand for your guests.

Alternatively, the frittata can be made in a 24cm/9½-inch non-stick ovenproof frying pan, cooked, covered, over a medium-low heat for 12 minutes, then transferred to a hot grill (broiler) for 3 minutes or until browned lightly. You will need an ovenproof frying pan if it goes under the grill (or cover the handle with a […]

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

Serving ideas; drizzle with olive oil, and serve with thick slices of warm toast. Note

if you can’t find orecchiette pasta, replace it with penne. Note

This tasty rustic-style loaf is a winning recipe for picnics, parties and barbecues.

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin from Everyday Food. They are absolutely delicious.

This spring lasagne by Everyday food is a glorious celebration of seasonal vegetables. Ricotta, mascarpone and pecorino replace traditional bechamel to add a wonderful flavour and texture.

Add crispy pancetta or proscuitto, if desired. Note

If you're looking for a simple, tasty and appealing platter for a party then marinated baby bocconcini with prosciutto is your friend. Salty meat wrapped around mild, sweet cheese and spiked with basil. Perfect.

The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

Caramelised onion, also called onion jam, is available in jars from large supermarkets and delicatessens. Note

Marinated bocconcini makes a great addition to antipasto platters or fresh green salads, use baby bocconcini, if available. Recipe can be refrigerated for 2 weeks. Note

Naples is widely credited as the birthplace of pizza, where it was originally sold to the city’s poor by street vendors. The world’s first pizzeria was opened there in 1830 and is still in operation today. The beauty of the napoletana pizza lies in its simplicity. We recommend using only the best and freshest ingredients […]