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: At Zakopane's winter markets, it is grilled over charcoal and sold with lingonberry jam – this mountain street snack is one of the best-known flavours of the Tatras.
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