MARK GREENAWAY RESTAURANT MARK GREENAWAY, EDINBURGH
When it comes to cheese I love Lanark Blue, although it’s a bit controversial.
I love a couple of cubes swirled into macaroni cheese right at the end to give the dish a real punch.
It’s also great in an omelette or Spanish frittata.
You get red onions, chorizo, potatoes, then fry them off, add egg, bake through in the oven then just before you serve, sprinkle the cheese on top.
After a long shift in the kitchen it’s a great, easy dish. Not every cheese is for everyone though, so try before you buy!
There’s not a cheese counter in the world, whether at a supermarket or cheesemonger, that won’t give you a wee sample. Just pick one that you enjoy, even if it’s a bit smelly.