Grilled smoked sheep's cheese with cranberries (Oscypek z żurawiną)

1. The original oscypek is the smoked, spindle-shaped sheep's cheese of the Polish Tatras (Podhale); outside Poland we substitute smoked string cheese (parenyica) or another semi-hard smoked cheese.

2. Cut the cheese into slices about 1.5 cm thick or lengthways into quarters.

3. Heat a griddle pan (or non-stick frying pan) until very hot and wipe it thinly with oil using kitchen paper.

4. Cook the cheese slices for 1-2 minutes per side until nicely striped and golden outside and just softened inside – don't cook longer or it will melt away.

5. Transfer straight to a plate and top each piece with a spoonful of lingonberry jam.

6. Serve hot; the sweet-tart jam is the perfect match for the salty, smoky cheese.

Tip: In Zakopane it's grilled over charcoal at the winter markets and sold with cranberries – this mountain street snack is one of the best-known tastes of the Tatras.