Glossary of food terms: R

Roquefort

A French cheese made from unpasteurised ewes' milk. It's matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The result is a semi-soft crumbly white cheese with blue-green veins. It has a delicious sweet tangy flavour and makes a good addition to a cheeseboard, but can also be served with fruit or used in salads and dressings or in pasta dishes and quiches, or as a stuffing.

• Roquefort and red onion tartlet with hazelnut dressing
• Baked Roquefort with figs and balsamic onions
• Chicory, walnut and Roquefort salad