Yotam Ottolenghi’s blue cheese recipes

Stilton, gorgonzola and dolcelatte add depth to my leek and potato cakes, swiss chard galettes and grilled red cabbageI am under no illusion that I can turn a committed blue cheese hater into a fan of Penicillium roqueforti, the mould responsible for that funky flavour. But when cooked, what normally makes blue cheese so divisive is harnessed to add a complexity that isn’t about the cheese itself, but about giving the other components extra depth. The sweetness of slow-cooked red cabbage,