Marinated wensleydale tostadas - delicious. magazine

Ingredients

• 200g wensleydale, cubed
• 1 fat chilli, deseeded, one half sliced into 3 long strips, and the other half chopped
• 2-3 marjoram/oregano sprigs or basil leaves
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp red bell pepper flakes (or chilli flakes for a bit of heat)
• ½ tsp dried oregano
• 200-250ml extra-virgin olive oil
• To serve
• 15 small corn tortillas (or use a cutter to stamp them out from 3-4 large tortillas)
• Olive oil for frying
• 1 large ripe avocado, sliced
• 1 lime, halved, plus wedges
• 1 small red onion, sliced
• You’ll also need
• Sterilised 400ml jam jar with a screw-top lid