Enjoy one of the best-known French cheeses in a delicious way, bursting with flavour and coated in breadcrumbs. Make sure the cheese is not too ripe and freeze before cooking to ensure the centre melts when baking. Serves 4
4 individual Camemberts or one large Camembert cut into approx 80g/3oz wedges, frozen for 1 hour.
25g plain flour
1 egg beaten with 1tbsp water
50ml sunflower oil
raspberry coulis or cranberry sauce to garnish
1. Preheat oven to 200C/400F/Gas Mark 6
2. Remove the Camembert from the freezer and carefully cut the white skin from the top, while leaving the bottom and sides in tact. Coat well on all sides with the flour.
3. Dip the coated Camembert in the egg mix and coat with breadcrumbs, then repeat both steps. Pat well to help the crumbs stick, then place in the fridge for 30 minutes.
4.Heat the oil over a medium heat. Remove the cheeses from the fridge and fry lightly on each side until light golden brown – approximately 1-2 minutes. Make sure the cheese does not begin to melt. Remove and drain excess oil on paper towels.
5. Place the lightly-browned cheeses on a lined baking tray and bake in the oven for 5-10 minutes or until the top is slightly puffed.
6.Serve immediately with a raspberry coulis or cranberry sauce.