I like cheese. I eat far too much cheese. Sometimes, when I have some feta leftover after making something like corn and feta potato cakes, I’m incredibly tempted to slap it on a slab of bread and be done with it. Then I remember that I run a cookery blog, and ‘cheese on bread’ isn’t much of a recipe.

Instead, I mash it up with some chopped olives, parsley and a squeeze of fresh lemon juice, and scoop it up with some crunchy tortilla chips. And it’s actually even better than just eating it on its own on bread, and I’m glad I went to the tiny effort of spending 5 minutes mixing some ingredients together.

Then I wonder why all recipes can’t be this simple, and taste so good. I try to think of a way to make a lasagne with only 4 ingredients and about 3 minutes of work, but I get a bit stuck, so I go back to eating my dip.

And I continue happily munching away until the little bowlful is all gone, and then I go to the bigger bowlful and start on that.


Feta and black olive dip

Serves 2

100g feta cheese
70g black olives, finely chopped
1tbsp fresh parsley, finely chopped
1tbsp fresh lemon juice

Put the feta in a bowl, and use a fork to crumble it. Add the other ingredients and stir well.