How To Make Deep-Fried Camembert With Cranberry Sauce

Camembert may not be the cheapest cheese on the block but if you already have flour, oil and sesame seeds in the cupboard and breadcrumbs in the freezer, this starter won’t make that much of a dent in the budget – and it’s quite heavy so you’ll only need one portion of cheese per person. (Make sure the cheese has been kept cool in the fridge for a few hours first.) Cranberry sauce can be made by stewing fresh cranberries in a pan with plenty of sugar and a very little water; add a couple of teaspoons of cinnamon or a mixture of cinnamon and ginger and let the fruit simmer for about 20 minutes, then leave to stand in the pan for a couple of hours till the sauce thickens and goes all jammy, adding more sugar – or golden syrup – at the end if you think you need it. (Or use maple syrup – or give the sauce a bit more zing with half a glass of sherry or brandy.

1. Step 1:

   Fill 3 small bowls: 1 with the flour, 1 with the beaten egg and milk, 1 with the breadcrumbs and sesame seeds mixed together.

2. Step 2:

   Dust each portion of cheese with a little flour before dipping into the beaten egg mixture and coating with the breadcrumbs and sesame seeds.

3. Step 3:

   Keep the prepared cheese portions in the fridge until the last minute. If they’re not properly chilled the cheese will ooze and run in the pan.

4. Step 4:

   Heat enough oil in a deep-sided pan to just cover the cheese portions. (Test the temperature by dropping a small chunk of bread into the oil; if it’s hot enough the bread will turn golden

5. Step 5:

   Fry the cheese portions for 2–4 minutes, drain on kitchen roll and serve warm with cranberry sauce or apple purée.