Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I tried feta cheese recently with salad and really enjoyed it. I would like to use it in other dishes. Does chef have any other serving suggestions?

Tina Richardson, Penrith

Feta can only come from the Greek islands and is a brined curd cheese made from either sheep’s milk, or sheep’s and goat’s milk. If it is from outside of Greece, it is normally labelled Mediterranean style cheese or Greek style cheese. I would suggest making a frittata, it’s a basically a flat omelette which is oven baked. Pre-heat an oven to 180C. Heat 1tbsp of olive oil in a 25cm oven proof frying pan. Add two peeled and thinly sliced onions, and cook over a low heat until soft and caramelised. Add 200g of washed and chopped curly kale and 2 tbsp of water. Cook until the kale is soft and the water evaporated. Mix 8 eggs in a bowl, then pour over the top of the onions and kale. Give it a good mix, and start to cook over a low heat for about 5 minutes until the egg starts to set. Scatter over 150g crumbled feta cheese, season with cracked black pepper and place in the oven for about 15 minutes. To check the frittata is cooked, give it a good shake, there should be any runny egg. When removed from the oven, allow to rest for 5-10 minutes, then serve with a mixed salad.