...............   ......................................................... MEDITERRANEAN POTATO & CHEESE TORTILLA (Serves 4) Ingredients 15 ml (1 tbsp) olive oil � 175 g (6 oz) chorizo sausage, diced � 450 g (1 lb) small new potato,halved � 1 bunch spring onions, chopped � 1 red pepper, deseeded and sliced � 5 large eggs � 7 g (2 tbsp) freshly chopped flat-leaf parsley � 75 g (3 oz) Frico Mild Edam cheese, grated Salt and freshly ground pepper to season Make 1. Cook the potatoes in a pan of boiling water for 10-12 minutes until tender.Drain well. 2. Heat the oil in a 20cm (8 inch) non-stickfrying pan. Add the chorizo and spring onions and cook gently for 3-4 minutes, until the flavours are released from the sausage. 3. Add the potatoes and cook for 2-3 minutes until they start to brown. Stir in the red pepper and cook for 3-4 minutes, until softened. 4. Crack the eggs into a large bowl, add the parsley, season with salt and pepper and lightly whisk. 5. Pour the egg mixture into the pan. Cook over a low heat, without stirring, for 10 minutes until nearly set 6. Preheat the grill to high. Sprinkle over the cheese and place under the grill for 3-4 minutes, until the tortilla is golden brown. Leave to stand for 2-3 minutes, before transferring to a board. Cut into wedges. BALKAN ROASTED BEETROOT & GOATS CHEESE SALAD (Serves 4) Ingredients 8 medium beetroot, peeled and cut into quarters � 45 ml (3 tbsp)olive oil � 15 ml (1 tbsp) balsamic � vinegar � 50 g (2 oz) pine nuts, roasted in a frying pan (without using oil) � 150 g (5 oz)mixed salad and herb leaves, e.g. baby spinach, rocket and chives � 10 ml (2 tsp)clear honey � 200 g (7� oz) Frico Mild Chevrette, cut into small cubes Bread to serve Make 1.Preheat the oven to 190�C, 350� F gas mark 5. 2. Put the beetroot on a baking tray and drizzle over 15 ml (1 tbsp) of the oil, season well with salt and freshly ground black pepper. Roast for 35-40 minutes, turning halfway, until tender. Allow to cool slightly. 3. Place the beetroot, pine nuts and salad leaves in a bowl. Whisk the remaining olive oil, balsamic vinegar and honey together and season to taste with salt and black pepper. Pour this dressing over the salad and gently toss together. 4. Divide the salad between 4 plates and arrange the Frico Mild Chevrette over the top. Serve immediately with crusty bread, such as walnut bread. INDIAN NAAN BREAD PIZZA (Serves 4) Ingredients 2 x 150 g (5 oz)plain naan breads � 60 g (4 tbsp)mango chutney � 125 g (4 oz) cooked Tandoori* chicken in strips � � small red pepper, deseeded and sliced � 100 g (3� oz) Frico Mild Gouda cheese, grated � 5 g (2 tbsp) freshly chopped coriander � Salad to serve Make 1. Preheat the oven to 200�C, 400�F, gas mark 6. 2. Place the naan breads on a large baking tray and spread with the mango chutney. 3. Arrange the chicken and peppers over the top of each naan bread and sprinkle over the Frico Mild Gouda cheese. Bake for 8-10 minutes until the cheese has melted. 4. Sprinkle with the coriander and serve immediately.