So how about deep-fried Camembert - absolutely delicious – if you like cheese. But don’t buy that pre-packed stuff in gaudy golden crumb, do it yourself, even in a Bongo....
Camembert, peppers, Branston, eggs & salad....
....quarter your Camemberts....
....then get three bowls ready with seasoned flour, beaten eggs and breadcrumbs....
Into the flour....
....then into the egg....
....then into the breadcrumbs....
....into the flour for a second time....
....and the egg for a second time....
....and the breadcrumbs for a second time....
....repeat with them all and you should have something like this.
Heat some oil in a deep fat fryer. This is a Bongo, so that’s a saucepan full of oil....
....when they look like they’re in with a chance of being done....
....drain on kitchen paper....
....and serve with salad, crusty bread and Branston
Why can’t all lunches be this appetising?
Go on, it’s amazing!
Nearly another vegetarian triumph – apart from the calf that donated its fourth stomach chamber to make the rennet and the embryonic chickens that never saw the light of day
And to think I used sunflower oil – should have used beef dripping for that classic Franco-Yorkshire flavour
