LYMESWOLD WITH REDCURRANT JELLY

Preparation Method :

• Cut the cheese into 4 slices. Brush with beaten egg and coat in the breadcrumbs.
• 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.
• Put the redcurrant jelly and water in a saucepan and heat gently until the jelly melts.
• 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.