Pasta with a chilli, bacon and tomato sauce (bucatini all ’amatriciana)
Pasta with a chilli, bacon and tomato sauce (bucatini all ’amatriciana) | This recipe, which originated in Amatrice, near Rome, was taken to heart by Roman chefs and has now become familiar all over the world. It is simple itself to make, but you must use bucatino – a large spaghetti-type pasta with a hole in the middle, which makes it easy to cook. You should also use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the…
Maltagliati semolina pasta with speck and saffron C2 cheese
Maltagliati semolina pasta with speck and saffron C2 cheese | This wholesome homemade pasta has a nutty flavour just perfect to pair with the flavours of the speck and cheese. There's no need for a pasta machine with this simple recipe – you just chop the dough roughly into shapes.
Spring onion, potato and cheese fritters with quick pickled beetroot
Spring onion, potato and cheese fritters with quick pickled beetroot | Transform leftover boiled potatoes and fridge-drawer veggies into a colourful and lightly spiced treat with this simple recipe.
Chianti's goat with cheese and eggs (capretto cace e ova)
Chianti's goat with cheese and eggs (capretto cace e ova) | If you're new to cooking goat, try this recipe with simple, fresh flavours you'll keep coming back to again and again.
Russian sweet cheese fritters (syrniki)
Russian sweet cheese fritters (syrniki) | I grew up with a mum who worked full-time, so my brother and I had pretty simple breakfasts before heading to school. But she loved to spoil us on the weekends by making something special for breakfast. Syrniki (seer-nee-kee) were one of these treats and I missed them terribly when I moved away from Russia. Syrniki are fritters made from a farmer’s cheese called tvorog and I couldn’t find a good substitute in the US or Canada for the longest time…
Food Safari's cheese soufflé (soufflé au fromage)
Food Safari's cheese soufflé (soufflé au fromage) | A mix of simple ingredients and clever techniques makes the light and creamy masterpiece that is soufflé. Use the best cheese you can source and serve straight away. For a tasty variation, try Vincent Gadan's raspberry souffle recipe. Also, browse our cake recipes for more sweet inspiration.
Goats’ cheese salad
Goats’ cheese salad | A simple and adaptable recipe to make salad a satisfying main meal. The key is getting the right balance of flavours and texture. Choose a mixture of salad leaves and swap the cheese for the protein of your choice.Each serving contains 637kcal, 19g protein, 23g carbohydrate (of which 5.5g sugars), 51g fat (of which 13g saturates), 4g fibre and 1.8g salt.
Goats' cheese and shallot tarts
Goats' cheese and shallot tarts | These tarts make a beautiful vegetarian starter when served aside some simple salad leaves. They are also perfect for a picnic.Equipment and preparation: For this recipe you will need two four-hole Yorkshire pudding tins.
Cheese, pistachio and prune cake
Cheese, pistachio and prune cake | Savoury cakes are popular in France; they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic. They're simple to make and can be adapted to use whatever leftovers you have – just follow the basic batter recipe and get creative with the fillings!
Cheese, pistachio and prune cake
Cheese, pistachio and prune cake | Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic. They are super-simple to make and can be adapted to use whatever leftovers you have in your fridge – just follow the basic batter recipe and get creative with the fillings!
Masala chai carrot cake
Masala chai carrot cake | Carrot cake is one of my favourite ‘vegetable-type’ cakes to make at home; it’s simple to prepare and rather rustic yet absolutely delicious. I’ve infused this carrot cake with chai (the Hindi word for tea is chai) and used a few of my favourite spices that I use when I have a craving for masala chai (the Hindi word for spice is masala). I've also skipped the vanilla flavour in the cream cheese frosting in favour of pistachio. This recipe is adapted from one of my…
Eccles cakes | Sometimes known as ‘squashed fly’ cakes, these classic English pastries are equally delicious served with a cuppa or accompanied by a hard English-style cheddar or tasty Lancashire cheese. The pastry used in this recipe is a super-simple, delicious homemade flaky pastry but feel free to substitute purchased puff pastry if you are short on time.
Merrywell mini wagyu burgers
Merrywell mini wagyu burgers | The secret to The Merrywell’s award-winning burger is our special sauce and house ketchup. We can’t share the secret recipe but we can pass on a few tips. Grilling over an open flame adds smoky flavour. Keep toppings simple, too – all you need is cheese, pickles (homemade if possible) and caramelised onion. I like to serve 3 mini sliders (burgers) per serve. If you don’t have a wood-fire, simply grill the burgers on a barbecue. Level of difficulty: easy
Egg and bacon bread bake
Egg and bacon bread bake | “This is a really easy dish to put together with a few simple ingredients. It's perfect for any time of day - breakfast, lunch, dinner or even a midnight snack. You don’t have to used sliced white bread for this - just use whatever you have hanging around at home and even better if it’s a few days old. And it wouldn’t be a Khoo recipe if there wasn’t some cheese involved! You can easily make this dish vegetarian by just leaving out the bacon and using a…
Stewed green beans with tomato, chilli and cinnamon
Stewed green beans with tomato, chilli and cinnamon | When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a bottle of vino. It’s the Friulano version of a ploughman’s lunch; made for eating in the field. One thing I really love to take is my nonna’s recipe for fagiolini in umido, green beans and onions stewed in tomato, with chilli and a hint of…