DUTCH Edam - boasting 25 per cent less fat than Cheddar, is the perfect cheese for the healthier new you.

A great source of vitamins, protein and calcium, Edam has a delicate and mild flavour that can be enjoyed as part of a delicious meal or snack.

Why not try a mouth watering Marinated Edam Salad, comforting Bean Burger or warming Edam, Haddock, Mussel and Bacon Chowder - all created by Lesley Waters of Ready Steady Cook fame.

Edam, Haddock, Mussel and Bacon Chowder. Serves 4-6

150ml/0.25 pint wine (or water if preferred)

500g/1lb 2oz fresh mussels, cleaned and checked (optional)

1tbsp olive oil

115g/4oz rindless, streaky bacon, chopped

1 onion, finely chopped

1 garlic clove, crushed

600ml/1 pint vegetable stock

500g/1lb 2oz potatoes, peeled and cubed

350g boneless, skinless haddock fillet, cut into small chunks

75ml/3 fl oz double cream

150g/5.5 oz frozen peas or petit pois

115g/4oz Edam cheese, cut into small cubes

3tbsp fresh chives, chopped

Place mussels in a large pan, pour over wine (or water if preferred), cover and cook approximately 4 minutes until all the mussels are open. Drain and reserve liquid. When cool enough to handle remove mussels from their shells.

Heat the olive oil in a large pan and cook bacon for 3 minutes. Add onion and cook until softened, about 6 minutes. Stir in garlic and cook for a further minute.

Pour in stock and reserved mussel liquid and bring to boil. Add potatoes and simmer 8 minutes. Stir in haddock and cook a further 3 minutes.

Pour in cream, petit pois and mussels, warm through.

Stir in Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.

Lesley's tips:

If you're not keen on mussels replace with your favourite fish such as cod, pollock or salmon. Simply leave out stage one and add a splash of white wine to the stock.

  • Replace peas or petit-pois with sweetcorn or use both!

Marinated Edam Salad. Serves 4

115g/4oz Edam cheese (sliced)

1 large red and orange pepper, halved, deseeded and each cut into 8

1 small cantaloupe melon, halved, deseeded, skinned and sliced

2tbsp extra virgin olive oil

1 small orange, juice only

3tbsp fresh basil, torn or shredded

Cut the Edam cheese into thin strips. Preheat the oven to 200C, 400F, Gas 6. Place the peppers in a roasting tin and drizzle with a little olive oil. Roast for 20 minutes or until lightly charred then, set aside to cool.

Toss the Edam, melon, cooled peppers, torn basil, remaining oil and squeeze of orange juice together and season with a good grinding of black pepper.

Serve the salad with garlic toasts, warm flat breads, oatcakes or your favourite crackers.

Lesley's tips:

  • To make it child friendly simply skewer chunks of Edam, melon, cucumber and raw red pepper on to cocktail sticks and serve as delicious mini kebabs with wholemeal pitta breads.
  • For healthy garlic toasts simply griddle or toast slices of thick rustic bread. Rub each side with a peeled garlic clove and serve with salad.

Edam Bean Burgers with Tomato Relish. Serves 4

Serve on focaccia or ciabatta bread with your favourite salad leaves and zingy tomato relish.

100g/3.5 oz Edam cheese (wedge) cut into very small cubes

55g/2oz pine nuts, toasted

2 x 300g cans cannellini beans, drained and rinsed

5 spring onions, chopped

30ml/2tbsp sun-dried tomato paste

75g/2.75 oz fresh breadcrumbs

1 egg, beaten

sunflower oil for frying

For the tomato relish:

4 ripe tomatoes, diced

1 red pepper, de-seeded and diced

1 garlic clove, crushed

3 tbsp flat leaf parsley, chopped (25g packet)

1tbsp olive oil

half lemon, juice only

In a frying pan over medium heat lightly toast pine nuts for 2-3 minutes or until golden. Remove from pan and set to one side.

Place beans in a large bowl and mash well with a potato masher or fork. Add the Edam, pine nuts, onion, tomato paste and a third of the breadcrumbs. Season and gently mix together until the ingredients are thoroughly combined.

Shape the mixture into 8 burgers. Coat the outside of each burger with the remaining breadcrumbs. Cover and chill in the fridge for 20 minutes.

Meanwhile, mix all the tomato relish ingredients together, season well and set to one side.

Heat 1cm/0.5 in sunflower oil in a large non-stick frying pan and add the burgers. Fry for 3-4 minutes each side until golden and heated through, drain on kitchen paper.

Serve with favourite salad leaves and tomato relish in summer, or new potatoes and green beans in winter.