A book I once read - I can't recall the title - described a spring-time picnic in the Italian countryside which included a dish of young, fresh, raw fava beans with chunks of soft pecorino. I've always wanted to try this, but haven't had a chance. Fava beans are available here - they're popular in Shanghainese cuisine - but I've never seen any young enough to be eaten raw. But even if we could get young fava beans, there's a problem with pecorino - the stuff we get in Hong Kong is aged and firm, not the relatively mild, soft cheese that was served at that picnic. Mature pecorino - a sheep's milk cheese aged for about a year - is available at stores such as Great, Oliver's and City'super. The most common variety here is pecorino Romano, which used to be produced in Rome (as the name suggests) although it's now made elsewhere. Pecorino is a welcome addition to any cheese board: it has the tangy flavour distinctive to all sheep's milk cheeses. Its sharp but not overwhelming saltiness pairs well with sweet flavours: the cheese is delicious when drizzled with honey or served with a spoonful of fruit mostarda. It can also be grated (or shaved) and used in the way you would parmesan.