WE would sooner give up chocolate than go without our favourite cheese, research has found. On average we eat 135g a week, and there are 2,000 types. Jassy Davis’s book Unbrielievable has over 60 recipes , using all sorts, from fresh curds to cheeses ripened in caves.
She says: “Whether you like light and lemony, salty and tangy, or rich and stinky, there’s cheese, and a dish, for you.” Natasha Harding brings you three of Jassy’s recipes . .
. Extracted from Unbrielievable by Jassy Davis (HarperNonFiction, £12.99) out on Thursday.
Read More on Food CURD THE LATEST? Mini cheese frittatas (Makes 6) Prep: 20 minutes Cook: 40 minutes YOU NEED: Olive oil, for greasing 200g cherry tomatoes 150g kale 50g Parmesan cheese 6 medium eggs A handful of fresh basil leaves Sea salt and black pepper, to taste Most read in Fabulous METHOD: Preheat the oven to 180C/fan 160C/gas 4. Grease a six-hole muffin pan with olive oil. Line a baking sheet with foil.
Halve the tomatoes then tip them on to the baking sheet and season with salt and pepper. Roast for 20 minutes or until the tomatoes have softened and are a little charred. Meanwhile, wash the kale then strip the leaves off the woody cores and roughly chop them.
Bring a small pan of water to the boil, add the kale and simmer for two minutes or until just wilted. Drain, rinse under cold water then leave to drain. Finely grate the Parmesan.
Crack the eggs into a bowl then add the Parmesan and season with salt and pepper. Whisk togethe.