Serbian spicy cheese spread (Urnebes)

1. Crumble the cheese (sirene) finely in a bowl with a fork; if it's very salty, soak it in cold water for 15 minutes first and squeeze it well.

2. Add the kajmak and mix to a creamy spread with a fork or wooden spoon (it shouldn't be completely smooth – leave a little texture).

3. Warm the oil gently in a small pan, take it off the heat and stir in the paprika and hot paprika (this brings out their colour and flavour without burning them).

4. Stir the spiced oil and crushed garlic into the cheese mixture.

5. Chill for at least 1 hour so the heat melds with the cheese.

6. Serve cold with fresh lepinja and alongside grilled meats – ćevapi, pljeskavica.

Tip: Urnebes means 'uproar, chaos' – a nod to the fire it starts in your mouth. Instead of kajmak you can use a mix of mascarpone and soured cream, and feta instead of sirene; if you can take it, add some fresh chopped hot pepper too.