Marinated goat’s cheese

• good olive oil↗350ml ml

  or rapeseed oil (not extra virgin), plus extra for greasing

• soft rindless goat's cheese↗200g g
• pared strips lemons3

  zest (white pith removed from the underside)

• thyme sprigs↗3

  3

• red chilli↗1

  pierced a few times with a sharp knife

• fennel seeds1 tsp tsp

Step-by-step instructions

1. 1

   Sterilise a 500g jar (see tip). Oil your hands well, then break the goat’s cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks.