Ingreadient :

• 100ml white wine
• 3 tsp cornflour
• 500g grated cheddar cheese
• 500g grated gruyere cheese
• 100ml crème fraîche
• salt and pepper
• 200g brie cheese
• 2 eggs, beaten
• 50g plain flour, seasoned
• 75g panko breadcrumbs
• Crackers
• Celery tops and sticks
• Grapes
• 100g demerara sugar
• 100ml white wine vinegar
• 200g grapes
• 100g sultanas
• Tart Ring 25cm x 4.5cm Deep
• Buttered and lined with greaseproof paper
• 250g strong bread flour
• 100g Milk
• 25g Yeast
• 1 Whole Egg
• 5g Salt
• 25g Sugar
• 25g Butter
• 1 camembert cheese
• Few sprigs of rosemary
• 25g melted butter
• 200g Dolcelatte
• 150g pancetta, fried until crisp and drained
• 4 figs
• Balsamic
• Mint

Direction :

1. For the fondue, whisk everything together in a non-stick pan. Warm through, gently whisking continuously, pour into a fondue dish and keep warm.
2. Heat all the ingredients together for the chutney. When the sugar has dissolved, cool.
3. Finally for the brie cheese, heat a small pan of vegetable oil to 170c.  Mix the fresh thyme through the panko breadcrumbs, then pop the pieces of cheese in them, dip in flour, egg and then the breadcrumb mixture and fry in the hot vegetable oil for approx. 1 minute until golden and crispy.
4. To make the brioche dough, put the eggs and milk into the Kitchen Aid bowl with a dough hook / or use your preferred kitchenware. Then, add the flour, sugar, salt and yeast. Add the butter once the dough comes together. Work the dough until it is elastic and passes a windowpane test.
5. Rest the dough at room temperature for 1 hour, covered.
6. Then, roll the dough to a circular shape, and cover with cling film. After this, rest in the fridge for 3 hours – ideally overnight.
7. Roll the dough into an even circle on a lightly floured surface, then place onto a papered greased ring on a baking tray that has been greased. Place the cheese in the middle, and dot with rosemary. Leave to double in size.
8. Pop into a preheated 175c oven and bake for 15-20 minutes until golden and baked through. Brush with melted butter.
9. Serve warm.