What to do with leftover pecorino

Recipes using pecorino

• Spanakopita
• One-pot garlic, sun-dried tomato and pecorino pasta
• Watercress velouté with pecorino straws 
• Tray-baked chicken with parsley, brazil nut and pecorino pesto and sourdough croutons
• Pea shoot and egg salad with parma ham and pecorino

How to use up leftover pecorino

• Individual frittatas
  Beat 2 eggs with a splash of milk, then add a small handful of wilted spinach (excess moisture squeezed out), half-a-teaspoon smoked paprika and a pinch of cayenne pepper, then season. Spoon into 2 ramekins, top with pecorino shavings and bake at 180˚C/160˚C fan/ gas 4 for 15 minutes.
• Speedy pizza
  Spread a layer of pasta on a pizza base or flatbread and top with parma ham, fresh basil leaves, olives, cooking mozzarella and a good grating of pecorino. Bake in a very hot oven until the base is crisp and the pecorino is golden.
• For afters
  Serve pecorino at room temperature with membrillo (quince pasta) or chutney. Eat with crispbreads.
• Nibble with drinks
  Top thin slices of sourdough toast with a generous shaving of pecorino, scatter with fresh thyme leaves and chopped hazelnuts, drizzle with honey, then grill until golden and bubbling. Serve in bite-size pieces.