Find the whey: tempting ideas to make the most of cottage cheese

Why is everyone talking about cottage cheese, and can you make anything that's actually good with it?

- By Anna Berrill

"I've never understood why cottage cheese has such a bad rep," says Tommy Banks, chef/director of The Black Swan at Oldstead, Roots York and The Abbey Inn in North Yorkshire, and a big fan of the white stuff. “It’s deliciously creamy and so versatile; I use it in both sweet and savoury dishes at home, where it’s a staple.” Banks has it for lunch just about every weekday, either with scrambled eggs or tinned fish. “It’s a great, affordable quick-fix that’s high in fat and protein.”