The beauty of bread and cheese (and condiments)

Let me tell you something you need to know. Cheese eaten atop a digestive biscuit is one of the best taste combinations in the world. It doesn't really matter what cheese you use. Neil favours the saltiness of blue cheese and it does indeed complement the sweetness well. I like a sharp cheddar with a piece of cucumber on top, an unnecessary but welcome addition. 

Pepperonata and crispy fried kale

It was Mr Nigel Slater who commented on peppers and the magic alchemy that occurs when they are cooked. Even though they are full of flavour when raw, this seems to intensify when heat is applied. The sugars caramelize, I assume, creating a sweetness not dissimilar to eating fruit. I love the crunch and freshness of them raw, perhaps in a salad or quickly stir fried, but roasting or grilling them allows the skin to be slipped off and then you have a different vegetable entirely.