Cheese

• 21 Big cheese
  National cheese week (24th September - 2nd October) kicks of next week – and who doesn’t love the stuff? Strong, mild, smooth, creamy, blue, washed rind – there’s a cheese to suit...

• 22 Gizzi Erskine's pork chops with sage and stilton
  Ingredients (Serves 4) 1 tbs olive oil Sea salt and freshly ground black pepper 4 pork loin chops 8 fresh sage leaves 1 ripe pear, cored, halved and sliced into 12 150g...

• 23 Lawrence Keogh's Laverstoke Park Buffalo mozzarella with glazed figs and mint
  Ingredients (Serves 4) 12 balls of baby mozzarella or 4 large cut into slices 4 large figs cut into three 12 large mint leaves 50 / 60 mls of Extra virgin olive oil Crunchy salt...

• 24 Baked gammon with cheese and potato cake
  Ingredients (Serves 4) 700g/1½lb piece Irish gammon 1 medium savoy cabbage, trimmed and cut into wedges Flat-leaf parsley sprigs, to garnish For the potato cake Butter,...

• 25 Breakfast topper
  Ingredients (Serves 6) 250g/9oz mixed-grain bread mix 2 tbsp tomato purée 2 tomatoes, sliced 3 flat mushrooms, wiped, peeled and sliced 75g/3oz Cheddar cheese, grated ...

• 26 Roasted Vegetable and Cheddar Plait
  INGREDIENTS 25g/1oz Trex, plus extra for greasing 350g/12oz butternut squash, peeled, deseeded and cut into small chunks 1 red or yellow pepper, deseeded and chopped ...

• 27 Pickled cherries by Skye Gyngell
  Ingredients 1kg/2lb cherries 250g/8oz caster sugar 250ml/8fl oz good quality red-wine vinegar 4 cloves of garlic 6 peppercorns Method Rinse, dry and pick over the cherries...

• 28 Roquefort souffle with pear chutney
  Ingredients (Makes 6) For the soufflés 50g/2oz unsalted butter, plus 25g/1oz for greasing 100g/4oz walnuts, finely chopped 50g/2oz plain flour 300ml/½pt milk ...

• 29 French Emmental, smoked lardons and cherry tomato quiche
  Ingredients (Serves 4-6) 1 sheet ready-rolled shortcrust pastry, thawed if frozen 10 cherry tomatoes, halved 2 sprigs fresh thyme, torn into pieces Olive oil for drizzling 200g/7oz...

• 30 Alpine fun-fare
  As soon as someone mentions the Alps to me I think of two of my favourite things – skiing and food. The warming hearty fare you get served in those little quirky French mountain-side restaurants...

• 31 Recipes from the couple in the cave
  A cave might seem an unusual spot to set up camp – but that’s exactly what Iain and Gayle did. The couple packed their bags and headed off to sunny Andalucia with their two-year-old son and...

• 32 Ingredient of the week: pears
  November is the time for that Autumnal favourite fruit, the pear. They have been cultivated by many peoples, including the Chinese some 3,000 years ago. Also fans were the Romans, who chose not to eat...

• 33 Ingredient of the week: Beaufort
  Nutty like a gruyere, but cleaner and sharper, Beaufort comes from the Savoie region of the Alps, where the altitude of the pastures on which the cattle graze helps give it its distinct flavour. Similar...

• 34 Feta care
  Feta always seems to come in a packet immersed in liquid, so knowing how to store any that's left over can be a bit of a mystery. Next time you need to do so, simply cover the remaining cheese with olive...

• 35 Ingredient of the week: Cauliflower
  The poor old cauliflower; relegated to the domain of powdered sauces, second-rate cheeses and pub microwaves. It's about time we did the versatile vegetable some justice. A good cauliflower cheese is the...

• 36 Goat's cheese and courgette cannelloni
  Ingredients (Serves 4 as a main course) 350g/12oz goat’s cheese, rind removed and crumbled 400ml/14fl oz So Good Fat Free 1/2 tsp paprika Small bunch fresh basil, chopped, plus...