69 ways to eat cheese

Adding mushrooms to cauliflower cheese is a gamechanger!

Cheese and spinach is a winning combination in every form

This cheese-spiked gratin is the perfect accompaniment to lamb

Once you try this tart, you'll never look back

An indulgent cauliflower cheese recipe with cheddar, Emmental, and a crunchy breadcrumb topping - the perfect comfort food

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover cheese with these delicious turnovers. Serves 6

Pears and blue cheese are a winning combination in this salad recipe from Carole Bamford's cookbook of Daylesford dishes.

A classically simple and delicious salad, perfect as a side or a light lunch from chef Rowley Leigh 

Ravneet Gill shares a comforting tart recipe from her new book, Baking for Pleasure

In an extract from their new book ‘The Irish Bakery’, food writer Cherie Denham and photographer Andrew Montgomery present a twist on the traditional Irish soda bread

A quick and easy dish by Argentine food writer Juana Pepa.

Donal Skehan shares a recipe for his favourite seasonal pasta from his new book, Home Kitchen

In an extract from Home Kitchen, Donal Skehan shares his indulgent take on cacio e pepe

An aubergine parmigiana recipe by legendary cook Elizabeth David. A classic pastry-free pie of aubergines, tomatoes and cheese.

Chef Helen Graham, of Middle Eastern London restaurant Bubala, presents fresh ideas for a vibrant summery spread of exciting dishes bursting with bright colours and bold flavours

'I always make a beeline for unusual courgettes when I encounter them,' says Annie Bell. ‘Round, yellow and baby ones have something of Provençal charm about them’

A tuna pasta salad recipe from Jamie Oliver's Super Food Family Classics. Tuna gives us a hit of vitamin D, which in turn helps our bodies to absorb calcium from the feta cheese and natural yoghurt, and they’re what makes this salad creamy and delicious.

My weekly vegetable box always contains leeks and potatoes at this time of year. When they are cooked for a long time, leeks become deliciously soft and sweet, and they add a great depth of flavour to everything from pies to stews and soups. If you make the pastry and cook the leeks in advance, this pie is quick to assemble

Tomatoes, halloumi, good bread – what’s not to like? The honey-and-thyme-glazed halloumi is very special, and the purple-pink thyme flowers add beauty and flavour.

A delightfully oozy sandwich that's perfect for lunches at home. From Georgia Levy's book Let's Do Lunch.