Sometimes a dish just needs a kick in the pants. When the ingredients are just begging for a little excitement, you have to figure out what's missing. Salt? Spice? Some acidity? Maybe it just needs some cheese...or pork...or both! I am talking about ham and cheese. Really excellent ham and cheese.

Travelling in Europe has taught me some valuable culinary lessons and there is a reason why we import certain ingredients from across the ocean: Artisanal perfection! Hundreds of years' worth of crafting foods have led to nothing short of culinary masterpieces. Blame it on time, terroir or strict rules of production, there is nothing like many of the cheeses and cured hams that come from Europe. I am still so amazed by the blast of flavor from a crumble of Parmigiano Reggiano or Grana Padano and a see-through thin slice of Prosciutto di San Daniele or Prosciutto di Parma. A Frico made with Montasio is too sexy for words.

If you still get your cheese from a green can, and your ham comes in a pack of perfectly formed, rectangular-shaped pieces, do your taste buds a favor and go for the good stuff. And grab a glass of Joanne Weir Wines while you're at it!

Here are some fun recipes (a few of them are featured on my new TV series, Joanne Weir's Cooking Confidence) to give you a little kick start:

• Salad of Dried Figs, Fennel, Proscuitto and Montasio
• Frico with Bacon and Potatoes
• Rigatoni with Chicken, Tomatoes and Cream
• Farro Risotto with Red Wine and Grana Padano
• Creamy Parmigiano Reggiano Flans with Tomato

If there's one thing in the world I love as much as food, it's wine!