I knew I was on to a good thing when my new test kitchen colleague Katja Tausig started talking about and cooking with feta. For a team whose mantra might well be “Everything’s better with feta!”, her enthusiasm, and desire to dedicate a whole column to this briny, tangy, salty cheese, meant that the fit was complete. So here’s to welcoming Katja and to celebrating feta: crumble it, bake it, blitz it, stuff with it, showcase it. Baked feta and […]