I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.

I have yet to meet a carnivore who doesn't love a sausage roll.