Ingredients

• 175g/6oz Lincolnshire Poacher cheese
• 1 ball of Burrata or 1 mozzarella ball
• 175g/6oz stilton
• preferably Colston Bassett Stilton
• 175g/6oz Cornish yarg
• 175g/6oz soft blue goats’ cheese
• 175g/6oz Ogleshield cheese
• vegetable oil
• for deep frying
• 100g/3½oz plain flour
• 3 medium free-range eggs
• beaten
• 200g/7oz dried breadcrumbs or panko breadcrumbs
• sea salt
• 100g/3½oz caster sugar
• 100g/3½oz walnut halves
• pinch cayenne pepper
• rapeseed oil
• for shallow frying
• 1 head celery with leaves
• 2 tbsp olive oil
• 1 head baby gem leaves
• leaves separated
• 2 green apples
• cut into wedges
• 2 red apples
• cut into wedges
• 1 lemon
• zest and juice only
• salt and freshly ground black pepper
• 2 free-range egg yolks
• 1 tsp English mustard
• 1-2 tbsp white wine vinegar (to taste)
• 150ml/5fl oz sunflower oil
• 150ml/5fl oz olive oil
• 100g/3½oz mango chutney
• 50g/1¾oz quince paste (membrillo)

Directions

• For the deep-fried cheese
• preheat a deep fat fryer to 190C. Alternatively
• heat the oil in a heavy-based
• deep-sided pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous; do no leave unattended.).
• Cut the some of the cheese into chunks. Coat the chunks in the flour
• then dip in the eggs and dredge in the breadcrumbs. Place in the fryer
• in batches if necessary
• and cook until golden-brown. Remove and drain on kitchen paper
• season with sea salt.
• For the salad
• make a syrup by heating the sugar with 100ml/3½fl oz water until the sugar has dissolved. Bring to the boil and add the walnut halves and cayenne pepper. Remove from the heat and set aside to cool.
• In a frying pan or sauté pan
• heat the rapeseed oil until hot. Shallow fry the walnuts until crisp (approximately 30 seconds)
• then drain on kitchen paper.
• Chop half of the celery into small chunks
• and slice the remainder into 5cm/2in long strips. Place the olive oil and baby gem leaves into a bowl
• then add the celery strips. Toss the celery to coat in the oil and season with salt and pepper. Place the celery chunks and remaining salad ingredients
• including the walnuts into a bowl and mix well.
• For the mayonnaise
• place the egg yolks
• mustard and white wine vinegar in a food processor and blend.
• With the processor still running
• slowly pour in the sunflower oil and olive oil
• drop by drop at first
• then faster as the mixture thickens
• alternating between the two oils as you go. Continue blending until all the oil is incorporated and a thick mayonnaise is formed. Transfer the mayonnaise to a clean bowl and season with salt and pepper.
• Just before serving
• add the mayonnaise to the salad and mix well.
• For the mango and quince sauce
• place the chutney and paste into a small food processor and blend until smooth.
• Place the hot deep fried cheese on a serving board with the cold cheese. Serve the salad and sauce alongside.