Two days ahead of serving, make the pickled habaneros. Add the sliced habaneros to a clean mason jar. Bring the remaining pickled habanero ingredients to a simmer over a medium heat, stirring to dissolve the sugar

Once at a simmer, remove from the heat and leave for around 30 minutes to cool to room temperature

Pour the cooled pickling liquid over the habaneros, then seal the jar and leave the mix to pickle in the fridge for two days

The day of serving, prepare the panko chilli cheese bites. Toss the red Leicester with the cornflour then mix in the jalapenos

Meanwhile, bring the stock to a simmer, then remove from the heat

Stir the chilli cheese cornflour mix into the hot stock, a small amount at a time, stirring as you go to melt the cheese

Once the cheese is all incorporated, transfer the mixture to a bowl and chill in the fridge for about 4 hours, or until thoroughly chilled

Meanwhile, add all of the ingredients for the parsley oil dip to a blender and blitz until smooth

Taste, adjust the salt and pepper as needed, then set aside until ready to serve

Roll the cheese mixture into small balls (about a tablespoon of mixture for each ball), using slightly oiled hands to prevent sticking

Set up three bowls, then add the seasoned flour to one, beaten eggs to another and the panko to the final one

Bring enough vegetable oil deep-fry the cheese balls to 180°C in a large, heavy-bottomed and high-sided pot

Meanwhile, coat each of the balls in the flour, then the egg, then the panko

Deep-fry each of the chilli cheese bites for a few minutes at a time, or until golden. Remove with a slotted spoon and drain on paper towel

Serve the bites topped with the habaneros, grated parmesan and black pepper, and with the parsley oil dip on the side