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 shake off any excess. Dip 1 wedge at a time in the egg and then in the breadcrumbs, pressing firmly to coat. 50g (1/ 3cup) plain flour Place in a single layer on a plate.2 free-range eggs, lightlyCombine the redcurrant jelly, wine and mustard in whisked a small saucepan, and cook over medium heat, 90g (1 cup) driedstirring until the jelly melts. Bring to the boil over high breadcrumbs heat for 2 minutes or until mixture thickens slightly.200g Camembert cheese,Add enough oil to a medium saucepan or deep fry cut into 12 wedgespan to reach a depth of 6cm. Heat over medium-high heat. (Tip: to test when the oil is ready, a cube of bread turns golden brown in 15 seconds) Redcurrant SauceAdd 3-4 wedges of Camembert to the oil and cook 227g redcurrant jelly for 2-3 minutes or until golden in colour. Drain on absorbent paper. Repeat in 3-4 more batches with 1 tbsp red wine remaining Camembert wedges.1 tbsp wholegrain mustard Place redcurrant sauce in a small bowl. Place Vegetable oil the Camembert on a platter and serve both immediately.64'