Perhaps one of the most-used ingredients in most kitchens, cheese comes in so many varieties and can be used across so many dishes and courses that its versatility is second to none. Paul Dickson shares some of his favourite ways to hero this hard-working kitchen staple on your menu.
Whether we’re melting it on top of a pizza, stirring it into a sauce or serving it as part of a ploughman’s platter, cheese is used throughout the day and evening on menus across the world. So much so, in fact, that we can often take the humble Cheddar for granted. Let’s give this versatile ingredient the star treatment it deserves and bring it front and centre on your menu this summer.
Pair it with Pastry
Whether it’s a homemade cheese and onion pie, a grab-and-go cheese pasty or a cheese and ham filled croissant, cheese and pastry in all of its forms are a match made in heaven. I like to use Signature by Country Range Extra Mature Cheddar and Country Range Puff Pastry to create some delightful cheese tarts which work perfectly as a starter or lunch option. With only a handful of ingredients and using a ready-made puff pastry block, they’re also a real time-saver in the kitchen whilst packing a punch when it comes to flavour and decadence.
Put the Spotlight on Sides
The versatility of cauliflower has led to this vegetable rising up the ranks to centre of plate status, replacing meat altogether in some cases. With diners looking for more theatre when they eat out, why not bring the drama with a whole baked cauliflower smothered in creamy cheese sauce? Make it vegan with plant-based cheese. You could even serve it as a table centrepiece as part of a sharing roast dinner. Even the Yorkshire puds might be competing for attention!
Seasonal Special
This is a dish that works well at different times of year using what is in season. In the summer, courgettes are plentiful and at their absolute best. They’re delicious stuffed with cheese and baked until there’s a crispy golden top and unctuous centre (with satisfying cheese pull!). This works really well served simply with a fresh and vibrant salad, or as part of a small plates menu. In the autumn, recreate the same recipe but using a seasonal squash.