Marinated goat’s cheese

Ingredients

  • 350ml good olive oil or rapeseed oil (not extra virgin), plus extra for greasing
  • 200g soft rindless goat's cheese
  • 3 pared strips lemons zest (white pith removed from the underside)
  • 3 thyme sprigs
  • 1 red chilli , pierced a few times with a sharp knife
  • 1 tsp fennel seeds

 

Preparation:

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.

 

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