Georgian cornbread cakes (Mchadi)

1. Put the cornmeal in a bowl, mix with the salt, then gradually work in enough lukewarm water (about 300 ml) to make a soft but shapeable dough that isn't sticky.

2. Leave the dough to rest for 10 minutes so the cornmeal can absorb the water.

3. With wet hands shape 6 equal balls, then flatten them between your palms into oval cakes about 1.5 cm thick – smooth the edges with your thumb so they don't crack.

4. Heat the oil over medium heat in a heavy-based (ideally cast-iron) frying pan and cook the cakes covered for 6-8 minutes per side until they have a crisp, golden crust.

5. Then take the lid off and cook for another 2-3 minutes so they're cooked through.

6. Serve warm with cheese, lobio or pkhali – in western Georgian cooking it's eaten instead of bread.

Tip: Mchadi is originally made from coarse cornmeal (not fine flour), so look for a more coarsely ground cornmeal. If you like, press a piece of sulguni into the centre.