We try some of the best – and worst – versions on the market
Cottage cheese
If you are old enough to remember cottage cheese from the bad old days of diet culture, you may be flummoxed by its new cult status – it’s often sold out on the supermarket shelves. Read the label, though, and you’ll understand why: these days, it’s all about protein, and cottage cheese packs plenty of it.
You can use cottage cheese in both sweet and savoury recipes, but the milder the flavour, the better suited it is to smoothies. Pimp it with herbs and it makes a great filling for an omelette, and it also works well combined with eggs and oats for a high-protein, high-fibre porridge bread, which is a cinch to make.