Beyond frying: alternative ways to cook with halloumi
Yes, you can grill halloumi, too, but the cheese’s texture also makes it ideal for fritters, traybakes and even ‘croutons’Got a culinary dilemma? Email feast@theguardian
Yeast likes the warmer weather, says our panel of culinary experts, so this weekend try out a focaccia, flatbread or loaf, including the season’s best vegetables and soft herbs
If you find yourself with too many strawberries, try them in a sorbet, or a frangipane, roast them on a barbecue or pair underripe ones with cheese or in a pickle jar
Are there any salad dressings that don’t rely on oil?
Our panel says lots of dressings are light on oil: honey or yoghurt give texture, nuts the creaminess, or go for a south-east Asian nam pla and lime dressing
Sunshine and outdoor cooking are the perfect combination, but you don’t need a fancy grill to serve up a feast. Our experts reveal how to keep it simple