Walnut-crusted camembert

STEP BY STEP

Let's make something delicious.

1. 01

   For the chutney, peel and core the pears, then cut the flesh into wide strips. Cut these into cubes about 1 cm across.

2. 02

   Peel and finely chop the onion. Peel and finely dice the ginger. Wash the chilli and halve it lengthways. Remove the stalk, seeds and membranes, then finely chop the flesh. Put the onion, ginger and chilli in a suitably large saucepan with the pears.

3. 03

   Add the sultanas, sugar, pear nectar, cinnamon, salt and vinegar to the saucepan and bring to the boil, stirring constantly. Reduce the heat, cover and simmer for about 1 hour, stirring occasionally. Check the seasoning again and leave to cool.

4. 04

   Meanwhile, finely chop the walnut kernels for the crust. Mix with the chopped parsley and breadcrumbs on a plate. Spread the flour on a second plate. Beat the egg in another deep plate.

5. 05

   Halve the camemberts for coating. Coat each half on all sides, first in the flour, then in the beaten egg and finally in the walnut and breadcrumb mixture.

6. 06

   Heat the oil in a frying pan. Briefly pan-fry the coated cheese pieces on both sides over a medium heat until golden. Carefully lift out both halves and drain on a plate lined with kitchen paper. Arrange the cheese on plates, garnish with a parsley leaf and serve with the pear chutney.