SARAH RAINEY BAKES

I never quite know the difference between a frittata, an omelette and a tortilla. And a quiche, actually, especially one of those newfangled ones with no crust. Anyway, this is my take on a three-ingredient frittata - a sort of beefed-up, fluffy omelette, perfect for speedy brunches, lunch boxes and even a healthy dinner option if you're not feeling crazy hungry midweek. Rippled with a sweet pea puree and packed full of garlicky herbed goodness, it's incredibly moreish - and

Crisp, golden pastry parcels filled with oozy, melty cheese. Have I got your attention yet? Halloumi is THE cheese of the moment - if nothing else so you can make that 'What did the cheese say to itself in the mirror?' joke - and these little crunchy morsels sum up everything I love about the salty Mediterranean delicacy. Make them ahead of time and crisp them up in the oven ahead of dinner as a starter or side dish - and serve with a big bowl of your favourite sauce for dunk

The sun's out, it's Friday afternoon... and all anyone cares about is the football tomorrow. Life's too short to spend it slaving away in the kitchen, especially on days like today. So for dinner tonight - or for a super-easy lunch before the match - why not whip up some of my three-ingredient pizza dough? It's speedy, delicious and so easy to make you could do it with your eyes closed (as I appear to be doing in the picture below). Then all you need are tonnes of your favour

Half-soup, half-toastie, this bowl of hearty goodness will transport you somewhere cosy and warm on a cold day. I love French onion soup, topped with a hunk of crusty bread and grilled Swiss cheese - so it seemed logical to combine all the best bits into a bake. As it cooks, the bread soaks up the salty broth, leaving caramelised onions and layer upon layer of melted cheese. It's made like a lasagne, so you get alternate mouthfuls of all the tasty morsels inside... and it's a

There is, apparently, a story in China that pizza-lovers the world over have the humble spring onion pancake to thank for their favourite takeaway food. Marco Polo, the 13th century Italian explorer, was said to miss the pancakes so much on his return to Italy that he persuaded a chef in Naples to recreate them - only he put the filling on top of the pancake, rather than inside. Party guests loved this new creation, and chefs soon began experimenting by adding cheese and toma

Happy New Year! Hope you all had a lovely Christmas... and here's to all the exciting baking adventures ahead in 2018. I know it's meant to be a time for cutting back, cutting down and hitting the gym after all those mince pies, but I want to talk about CHEESE. Firstly because I love it. And secondly because there is SO MUCH cheese left over in my fridge after the holidays. And this is a great way to use some of it up and counteract the January blues. My easy cheesy scones co

These easy cheesy dippers are the perfect party snack. Made from mozzarella, eggs and a sprinkle of fresh herbs, they couldn't be simpler to whip up - and they're a real crowd pleaser. I like to serve mine with chunky tomato salsa, but they work well with hummus, guacamole or even a steaming bowl of chilli con carne and some sour cream. Makes around 18 dippers Ingredients: 3 x 125g mozzarella balls 2 medium eggs Handful of fresh parsley Method: Preheat the oven to 200C and gr

Like posh Mini Cheddars, these little rounds of cheesy goodness will transport you back to your childhood. I like to serve them as canapes at parties, but they'd make a great mid-afternoon snack - or you could dish them up after dinner, topped with YET MORE CHEESE. Whyever not. I like them because they're crumbly and soft in the centre, rather than crispy, so it's a bit more like a cheesy scone than a biscuit. You can use any hard cheese - it doesn't have to be parmesan - but