Again, a cheese with longevity – stock some in your fridge to serve as a cheese, or whip into a dip, or use it to bake with. Many recipes for whipped feta recommend using a food processor to break down the cheese, but I don’t bother. I find it is just as quick to use a bowl and whisk to whip the cheese, mellowing it with the yoghurt. Serve as a dip with toasted pita and raw vegetables. I’ve doused the mix here with olive oil and sumac; toasted seeds, chilli flakes and chopped herbs are all equally good.