Recipe collections

Scones made with grated raw apple and cheddar cheese. So this is a quick, rewarding, minimum effort recipe for apple cheese scones. They spread, rather than rise skywards, which seems to be the effect of cheese content in pastry.

Aubergine parmigiana, or parmigiana di melanzane is the best Italian vegetable dish, made of layers of aubergine, mozzarella, homemade tomato sauce and basil. Topped with Parmesan, though that's not where the name is derived from!

Autumn vegetable tian, a cheesy bake of carrots, parsnips, potatoes and other root vegetables, easily made ahead.

Savoury breakfast muffins with bacon, apple and cheese. I adopted this recipe from Nigel Slater who uses ham in his muffins. Say what you will, bacon always wins over ham at breakfast time and these things are meant for breakfast.

Baked figs with blue cheese, a drop of honey and a drizzle of balsamic can be a gorgeous starter, side dish, lunch or even a healthy dessert.

Baked scamorza with grilled bruschetta is the nicest way to eat Italian scamorza affumicata, which is smoked, aged mozzarella cheese.

Biscuits made with blue cheese and toasted oats. Unlike most cheese biscuits, these actually look HEALTHY. It might be because of the oats visible when you slice the pastry block – or the greenish tinge courtesy of blue cheese.

Broccoli and Stilton soup, easy, tasty and proper comfort food. This one is made without blender, just chunkily mashed with potato ricer.

Broccoli cheese spiced up with anchovies and Cayenne pepper, an excellent alternative to cauliflower cheese.

Broccoli frittata starts on the hob and finishes in the oven. With cheese and a little crème fraiche in the egg mix it’s fluffy and very satisfying.

Indulge in the rich and creamy flavours of my burnt Basque cheesecake recipe inspired by Nigella Lawson. It is sure to be a showstopper at your next gathering.

Five-spice butternut squash in cheesy custard is precisely the treatment the squash needs to be a great dish. No surprise, it’s a recipe from Ottolenghi.

Camembert en croute: baked Camembert wrapped in homemade shortcrust pastry. A divine cheese parcel in cornmeal shortcrust with Cheddar and thyme. Who doesn't love baked cheese?

Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.

Roasted cauliflower parmigiana, cauliflower slices, parmesan and mozzarella layered with simple tomato sauce. A good veggie dish which actually tastes much better than you’d think.

Cheddar cheese and chive scones, delightful warm from the oven, are made with wholemeal flour and diced Cheddar. The go-to savoury scone option.

Cheddar and spring onion torpedo rolls. So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days.

Cheese and black pepper buttons, easy and delightful savoury shortbread biscuits. Crunchy and peppery, with a hint of garlic, these are very addictively moreish.

Cheese and mushroom omelette is a quick and easy breakfast or lunch dish. Beat the eggs well and work quickly for a perfectly fluffy omelette.

The best cheese biscuits with flaky, shortcrust pastry made from scratch, swirled around copious quantity of grated cheese. Much better with cream cheese pastry than puff pastry and not nearly as greasy.

Cheese bites made with rugelach pastry, with grated cheddar. Rugelach is the pastry base and it’s the easiest and nicest pastry in the world – just three ingredients, kneaded together by hand or in a mixer in no time at all and can be used in all kinds of products.

The best cheese fondue, smooth as velvet and comforting as a blanket. This tastes absolutely fantastic. And so it should – it’s Heston’s recipe from the book ‘Heston Blumenthal at home’.

Cheesy sweetcorn tart on a crusty base of pizza dough. It's vegetarian and gorgeous, as a snack, for lunch or dinner. Use leftover frozen pizza dough or a shop bought dough portion or base.

Roast chicken with seared halloumi cheese and peach salsa is the perfect warm salad with sweet and spicy combination of flavours.

Chicken rarebit inspired by Welsh rarebit is chicken fillet with mozzarella and mushroom topping. An incredible chicken melt super easy to prepare.

Roast chicken breast with butter fried spicy sweetcorn and crispy baked feta cheese crumbs, three great recipes in one wonderful dish.

Chorizo and sweetcorn filo pastry pie with a cheesy layer of ricotta and cheddar mix is a delicious weekend family brunch dish or a dinner party centrepiece.

Conchiglioni, jumbo pasta shells, filled with ricotta and walnuts and baked in tomato sauce. Vegetarian filling of three cheeses with herbs and a walnut crunch take a little time to prepare but the result is worth every second.

Fresh cucumbers with feta cheese and honey are a minimalist version of Greek salad and all the better for skipping tomatoes – mainly for your digestion.

Fennel and Taleggio cheese pie with savoury crust made from scratch, this is an easy and excellent vegetarian comfort dish recipe.

Feta and za’atar scones, with fluffy crumb like a proper English tearoom classic but suffused with Middle Eastern flavour of za’atar: oregano, thyme, sumac and sesame seed.

Feta saganaki with caramelised figs. Saganaki is a Greek dish of anything cooked and served in a small skillet, cheese saganaki the most popular.

Feta cheese, roasted grapes and crunchy walnuts are the perfect combination of juicy, sweet, crunchy and salty. It's a fantastic autumnal salad, to serve for lunch or as a starter.

Halloumi and vegetable skewers, vegetarian kebabs of cheese, mushrooms, peppers and onion drizzled with tangy marinade, as fantastic cooked on a barbecue as from the oven.

Halloumi burgers with roasted pepper, aubergine and onion. I love the cheese. Gorgeously rubbery, gooey but not dissolving, tasting of nothing much at all, it must be the mother of processed cheese. I bet the founders of Kraft Foods were Cypriots.

Hasselback gratin - potato slices stacked like dominoes, baked in creamy and cheesy sauce. They will have their bottoms cooking in the cheese mix and the tops will get scorchy, crispy, crusty, lacey and all the other lovely adjectives that can be applied to cheese.

Korean cheese buldak, chicken chunks in a spicy sauce covered with a layer of cheese melted under the grill, is just as tasty as it sounds.

Korean corn cheese, konchijeu, is a popular anju: a snack served with an alcoholic beverage. But it’s far too delicious to be only ever a drinking accompaniment!

Lemon cream cheese cookies, soft and chewy, delicate and sweet, with a touch of lemon icing. Cream cheese is a wonderful baking ingredient.

Mast-o-khiar is Persian yoghurt and cucumber dip with fresh herbs, walnuts and raisins. Samin Nosrat’s recipe suggests using labneh, strained yoghurt cheese, and that is a complete winner.

Ottolenghi inspired fondue filo pie, with butternut squash swapped for mushrooms. It’s a combo of Savoyarde raclette experience and a Greek or Middle Eastern filo pastry, and it’s excellent.

Corn tortilla chip nachos with easy homemade beef chilli, sweetcorn and cheese. Homemade nachos are the perfect recipe for a crowd-pleasing supper or snack.

Easy cheesy oregano cheese straws from homemade shortcrust pastry; flaky, buttery and melting in a mouth. Everyone’s all-time best ever favourite snack.

Parmesan scone loaf with whipped Stilton and cranberry sauce is the perfect Christmas breakfast idea. It can be baked in advance and sliced, toasted and buttered on Christmas morning.

Pear and grilled halloumi salad with roasted parsnip and salty pumpkin seeds. Everything is there: the wholesome, the sweet, the salty and the crunch. A perfect salad?

Pumpkin fondue in individual munchkin pumpkins, baked and filled with melted cheese. Sliced gherkins, a few lettuce leaves, a ton of apple chunks – and it’s no trick. It’s a treat!

Beef, ricotta and oregano meatballs from Ottolenghi are delicate and light, cooked in a richly flavoured tomato and onion sauce.

Roasted Mediterranean vegetable mix with a topping of crumbled feta and toasted pine nuts. It’s vegetarian, it’s wholesome and it’s healthy.