Levantine-style sharing platter

For the marinated cheese, infuse the olive oil, sprigs of lemon thyme, finely sliced red chillies and fennel seeds in a small pan over a medium heat for 5 minutes; set aside to cool. Roll teaspoonfuls from the soft goat’s cheese into balls; put in a small bowl. Pour over the cooled oil mixture and leave for 2 hours or overnight in the fridge.

To make quick-pickled red onions, mix the vinegar, salt and sugar in a small bowl until dissolved. Add the sliced red onion, ensuring it is covered by the liquid, and set aside for 30 minutes.

Arrange the marinated cheese on a platter with crackers, pickled red onion and the other ingredients.