Austen is a ewe’s milk cheese made in the style of a Greek feta. Salty and crumbly, but a little smoother than it’s Grecian counterpart, it’s a fabulous cheese, and lends itself beautifully to the sharpness of the lemons and warmth of the spices in this recipe.
Makes 2 small jars.
1 pack Austen
1 lemon (unwaxed)
1 1/2 tsp cumin seeds
3/4 tsp fennel seeds
1/2 tsp aleppo chilli flakes (you can use regular chilli flakes if you can’t hold of aleppo – you’ll oly need around 1/4 tsp though)
1 or 2 small dried chillis
Preheat oven to 200c/gas 7
Slice the lemon into slices – aim for about the thickness of a penny. Lay the slices on a baking tray and sprinkle over a generous half of the seeds and all the chilli flakes, then drizzle with a little oil. Mix and turn the lemon slices to make sure they’re coated in the spices and oil, then roast for 12 minutes, until sticky and slightly charred. Set aside to cool.
Dice the Austen and pack into sterilised jars along with the lemon slices. the remainaing spices and the whole dried chillis, then top up with olive oil.