IF you're not lucky enough to live near a good cheese supplier and hanker after something more unusual or exotic, it's time to sign up for Sheridan's cheese club. Sheridan's cheesemongers have been wowing fromage fiends for 10 years with their mix of European and Irish artisan cheeses stored and sold in peak condition.

Now for 35 per month (including postage by SDS) you can enjoy a monthly treat of three new cheeses delivered to your door. Selected for their seasonality and ripeness the cheeses are sometimes themed by country or style. Sometimes you'll find an Irish cheese enclosed, but never anything you're likely to find in your local supermarket. Each gourmet package is dispatched with extensive tasting notes and drinking suggestions for getting maximum pleasure from your parcel.

Cheese is sent out the second Wednesday of each month. Email dublin@sheridanscheesemobgers. com or call Dan at 01 679 3143 to sign up.

Kitchen space saver

KEEN cooks in small kitchens often find the lack of space frustrating. Franke's Active Kitchen aims to maximise every surface with smart sinks and multi-functional hanging rails. For food prep the double bowl sink incorporates a discreet waste bowl. There's also a strainer with a chopping board, salad spinner, grater set and wire drainer basket all available.

On closer inspection you'll discover that many of the accessories fit snugly into the centre bowl, with others designed to hang on the sleek bar that attaches to the wall. Prices start at /507.

Available from kitchen manufacturers throughout the country. For your nearest dealer contact Kitchen Accessories Ltd on 01 413 6400, or visit www. kal. ie.

Couture coffee

CHECK out this fantastic mug!

Designed for both the tea and coffee drinker the stainless steel bands slide horizontally to reveal your preferred tipple. Black coffee and two sugars? Tea with milk and no sugar?

Whatever your preference the selector rings will make life easier for the person on kettle duty. We think it's perfect for an office or a house full of busy students.

Available in French too, for a perfect cafe au lait.

At £20, it's available to order in cream or brown from www. suckuk. co. uk or by calling 0044 207 923 0011.

Stout in a jar

ALWAYS a fan of Lakeshore's Wholegrain Mustard with Guinness, we've recently discovered the Drogheda-based company's Sweet Irish Apple, Apricot and Sultana Chutney, enhanced with a delicious shot of Irish stout. Expect a tangy, fruity chutney married together with cider vinegar, apple juice and a subtle, smoky backbone.

The label recommends serving this savoury treat with cheese or Indian poppadoms as an unusual replacement for mango chutney.

We like it best in a sandwich of robust cheddar or thick slices of home-baked ham. It's 2.39 for 295g from all good supermarkets.

What's in season: Mussels

PLUMP, juicy morsels tasting of the sea: who can resist the tangy treat of fresh, succulent mussels? Aside from being one of the more affordable shellfish they are a great crowd-pleaser, and, served in their shells, make a fun, interactive meal.

When shopping look out for clean, bright, tightly closed shells and avoid anything that is broken, chipped or smells fishy. Discard any open mussels that don't close with a sharp tap. Before cooking remove the beards and scrub the shells under cold running water using a firm brush.

Rinse them several times to remove all the sand and grit, and remember that it's best to eat mussels the day you buy them.

Maxine Clark's Moules Mariniere Feast Serves 6 3kg fresh mussels 3 tbsp olive oil 3 garlic cloves, very finely chopped 200ml dry white wine good pinch chilli flakes 4 tbsp coarsely chopped flat leaf parsley large piece of muslin To serve:

Lemon wedges Lots of French bread Scrub the mussels well, knock off the barnacles and pull off the beards. Discard any broken mussels and any that won't close when they are tapped on the work surface. Drain in a colander.

Heat the oil in a large saucepan. Add the garlic and onions and fry for 10 minutes until softened but not coloured.

Add the wine, chilli flakes and 200ml water, bring to the boil and simmer for another 10 minutes. (This can be done in advance. ) Add the mussels, cover and cook over high heat for about five minutes, shaking the pan every now and then, until the mussels have opened. Discard any that remain closed. Strain the mussels through a muslinlined colander set over a bowl or saucepan.

Keep the mussels warm in the colander and boil the mussel liquid to reduce slightly.

Stir in chopped parsley. Pile the mussels into warmed bowls, and pour over the hot broth.

Serve with lemon wedges and the bread to mop up the broth.