69 ways to eat cheese

'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’

Savoury and moreish, these palmiers are perfect with a cocktail or as a picnic snack.

Our food editor Blanche Vaughan presents a delicious summer starter inspired by the River Café

Our food editor shares one of her favourite recipes for cooking seasonal asparagus

This combination is irresistible – golden fried bread, creamy, soft, spiced potato, obediently melting cheese, all given a greedy slick of fresh ginger and chilli sauce, green as grass and hot as you can bear. A delicious recipe from Home Cookery Year by Claire Thomson.

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

Pockets of warming pastry, perfect for picnics and parties

As part of a collection of recipes using citrus, Toklas head chef Chris Shaw presents a fresh and zingy take on a caprese salad

This seasonal side is a winter wonder

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

This cheese-spiked gratin is the perfect accompaniment to lamb

Mark Kempson's squash pie is the best way to use this seasonal vegetable

New York pizza is characterised by a medium–thin, lightly crisped and chewy crust—a sturdy structure to support a wide-cut slice that droops slightly at the tip and can be folded in half to eat.

Romy Gill shares her recipe for an authentic Indian dish of paneer cooked with cashews

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

A pretty tart for al fresco lunches from Anna Jones' cookbook 'One: Pot, Pan, Planet'

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

This one can be served at the start of a meal or at the end of it, as a very special cheese course – the nutty, crumbly pastry and the oozy, melting cheese inside make for a timeless combo. You can make the relish here, it’s easy enough, or use any fruity chutney you like. Change the fruit with the seasons – grapes work well, as do poached pears or quince, but figs, of course, are always the best.

This smoky, fresh dish is an ideal starter for a dinner party, or delicious as a side for lunch

Blue cheese is always a good idea in a salad