Lymeswold with Redcurrant Jelly

Lymeswold with Redcurrant Jelly

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The relatively newly developed cheese Lymeswold can be substituted by Somerset Brie.
Servings: 4
Calories: 230


  • 5 oz white Lymeswold cheese
  • 1 egg beaten
  • 2 oz fresh wholemeal breadcrumbs
  • vegetable oil for frying
  • 2 tbsp redcurrant jelly
  • shredded lettuce to serve
  • redcurrants to garnish


  • 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 15 ml (1 tbsp) 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
Calories: 230 kcal
Carbohydrates: 19 g
Protein: 12 g
Fat: 13g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 78 mg
Sodium: 314 mg
Potassium: 58 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 414 IU
Vitamin C: 4 mg
Calcium: 264 mg
Iron: 1 mg
Cuisine British
Ingredients Cheese
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