I am not a fan of Saganaki but my nephew always enjoys it, so I thought about it more to see if an alternate recipe would add some dimension to a fried cheese. My recent experiment with Saganaki in a pan frying it in hot oil until golden, but consider then adding a drizzle of Ouzo, and voila, a sudden flambé of liquorice. Add a squeeze of lemon juice with some ripe small tomatoes that had been slowly baked on a low temperature, and a pinch of sea salt. There it is.