This speedy grilled cheese toastie makes for the ultimate hangover-busting Bloody Mary cocktail garnish
On a trip to Jura, France, we discover that Comté, the mild, nutty hard cheese, is the result of hard graft, longstanding tradition, and some magnificent cows
Aged five, Amy asked a bemused waiter for her melon starter to be served with a raspberry coulis (it was the 80s, FYI, raspberry coulis was having a moment). Aged 12, she ‘wrote’ her own cookbook, comprised of recipes she’d copied and ‘edited’ from magazines, scribbled in lovingly crafted bubble writing. Nearly two decades later, she has judged at the International Cheese Awards, been nominated by the Guild of Food writers in the ‘Best Food Writer’ category, hunted elk and wild salmon in Swedish Lapland and tested the effect of altitude on taste at 32,000ft. She is evangelical about the joys of only three things: coffee, cheese and pasta; and although she now uses a laptop through necessity, her bubble writing is still top notch.