Cottage cheese with pineapple

Method

Start by spooning the cottage cheese into a bowl. If the curds are large and the whey is pooling, gently drain off excess liquid by tipping the bowl slightly and using a spoon to hold back the solids; you want them moist but not swimming. This prevents the dish from becoming watery as it sits.

Cut the pineapple chunks into smaller, bite-sized pieces if they're large. Fresh pineapple works better than tinned, but if using tinned, drain the fruit thoroughly and pat it dry on kitchen paper to remove syrup and excess moisture. Rough pineapple pieces can dominate the palate; keeping them modest in size ensures better distribution throughout.

Fold the pineapple into the cottage cheese with a few gentle turns of a spoon, being careful not to crush the curds. The acidity in the pineapple will begin to break down the cottage cheese slightly over time, which is expected; serve straightaway if you prefer a firmer texture, or let it rest for a few minutes if you want the flavours to meld. Either way, taste for seasoning; a small pinch of salt will sharpen the natural sweetness of the pineapple against the mild dairy.