b'Fried CamembertWith Redcurrant SaucePrep time: 10 minPlace the flour, eggs and breadcrumbs into 3 Cook time: 12 min separate bowls. Serves 6 Toss the Camembert wedges in the flour and 50g (1 /3cup) plain flour shake off any excess. Dip 1 wedge at a time in the egg and then in the breadcrumbs, pressing firmly 2 free-range eggs, lightlyto coat. Place in a single layer on a plate.whisked Combine the redcurrant jelly, wine and mustard 90g (1 cup) driedin a small saucepan, and cook over medium breadcrumbs heat, stirring until the jelly melts. Bring to the boil over high heat for 2 minutes or until mixture 200g Camembert cheese,thickens slightly.cut into 12 wedges Add enough oil to a medium saucepan or deep Redcurrant Saucefry pan to reach a depth of 6cm. Heat over medium-high heat. (Tip: to test when the oil is 227g redcurrant jelly ready, a cube of bread turns golden brown in 15 1 tbsp red wine seconds) 1 tbsp wholegrain mustard Add 3-4 wedges of Camembert to the oil and cook for 2-3 minutes or until golden in colour. Vegetable oil Drain on absorbent paper. Repeat in 3-4 more batches with remaining Camembert wedges.Place redcurrant sauce in a small bowl. Place the Camembert on a platter and serve both immediately.54'