- 350ml good olive oil or rapeseed oil (not extra virgin), plus extra for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g soft rindless goat's cheese
- 3 pared strips lemons zest (white pith removed from the underside)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 thyme sprigs
- 1 red chilli, pierced a few times with a sharp knife
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
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.
Sterilise jars and equipmentWash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.