350ml good olive oil or rapeseed oil (not extra virgin), plus extra for greasing
200g soft rindless goat's cheese
3 pared strips lemon 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
Sterilise jars and equipment
Wash 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.
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.