SERVES 4
150 g (5 oz) white Lymeswold cheese
1 egg, beaten
50 g (2 oz) fresh wholemeal breadcrumbs
vegetable oil for frying
30 ml (2 tbsp) redcurrant jelly
shredded lettuce, to serve
redcurrants, to garnish
1. Cut the cheese into 4 slices. Brush with beaten egg and coat in the breadcrumbs.
2. Heat some oil in a large frying pan and fry the cheese slices for 10 seconds on each side, until golden. Drain on absorbent kitchen paper. Fry in batches if necessary.
3. Put the redcurrant jelly and 15 ml (1 tbsp) water in a saucepan and heat gently until the jelly melts.
4. Place each slice of cheese on a bed of shredded lettuce and pour over the redcurrant sauce. Garnish with the redcurrants and serve at once.
Lymeswold With Redcurrant Jelly
