People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

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

I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

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

Pasta with melted cheese is the one thing I could eat over and over again.

Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.