Deep-fried Camembert with cranberry sauce and dukkah

Homemade cranberry sauce is quick, easy and so much better than overly sweet shop-bought varieties.

SERVES 2-3

1.5-2L sunflower or rapeseed oil

 2-3tbsp plain flour

 1 large egg, lightly whisked

 30-40g regular or panko breadcrumbs

 1 whole Camembert wheel, chilled FOR THE CRANBERRY SAUCE

(MAKES 4-5 230ML JARS)

500g cranberries, fresh or frozen 200ml water (150ml if using frozen berries)

 200g caster sugar

 ½tsp ground cinnamon

 ¼tsp ground ginger

TO SERVE

Dukkah

To make the cranberry sauce, first sterilise your jars and lids (see Blackberry and apple chutney recipe, left, for method). Place the cranberries (defrosted first if frozen) and water into a large, wide, heavy-based, non-reactive pan. Bring to a boil over a medium-high heat.

Cook for 6-8min until the berries start to crackle, then add the sugar and spices. Gently mash and cook for a further 8-10min over a medium heat, stirring occasionally until thickened.

Once thick and sticky, ladle into hot sterilised jars and seal quickly with hot lids. Keep sealed in a cool, dark place for up to 24 months. It will be ready to eat in 3-4 weeks.

For the Camembert, fill a deep, heavy-based saucepan with oil to a depth of 6cm and heat to 190°C, or until a chunk of bread dropped into the oil browns in 30 seconds.

Put the flour, egg and breadcrumbs onto separate plates. Cut the Camembert into 6 wedges, then coat each first in flour, then egg and finally breadcrumbs.

With a slotted spoon, carefully lower 3 wedges at a time into the hot oil. Let them sizzle until golden brown, about 2-3min. Remove with the slotted spoon, draining off the excess oil, and place onto kitchen roll. Repeat with the last 3 wedges.

Meanwhile, warm the cranberry sauce in a small pan over a low heat for about 5min.

Serve the wedges warm with the cranberry sauce and a sprinkle of dukkah.