Fried Blue Cheese with Nut Crust and Damson Sauce

Damson & Plum Fruit Pâté (half a pot)
1 – 2 tbsp hot water
350 g creamy blue cheese
1 cup of your choice of mixed unsalted nuts
2 tbsp sesame seeds (optional)
1 egg, beaten
Grapeseed oil

Gently melt Lowry Peaks Damson Plum Fruit Pâté into the hot water. Leave to one side. Slice cheese into 10mm slices. Chill slices in fridge for 1 hour (or more) or deep freeze for 20 minutes. Coarsely chop nuts (we use a mix of almonds, hazelnuts and walnuts), plus 2 tbsp sesame seeds. Put dry mixture on a dinner plate. Beat 1 whole egg in separate bowl. Dip chilled cheese slices into egg and roll in nut crumbs, making sure cheese is well covered. Heat approx 10 mm grapeseed oil in a heavy fry pan to medium/hot heat. Quickly fry crumbed cheese slices till lightly golden turning as necessary. Drain on kitchen paper.

Serve with a small, green, lightly tossed salad and slice of fresh ciabatta bread. This is a fantastic starter!

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