Freeze Ahead Brie Bites

Remove the rind from the brie and cut into square or rectangular chunks. The chunks should be around 2-3cm on each side.

Set up 3 dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll the brie in the flour until covered, then transfer to the eggs. Coat well in the egg mixture and then move into the breadcrumbs and roll until the breadcrumbs cover and stick to all surface areas. This can get messy so you might find it easiest to use one hand to roll in the eggs and one for breadcrumbs.

Repeat the egg and breadcrumb coating steps, finally patting the breadcrumbs onto the brie all around to make sure that they are evenly and well coated and that there aren’t any loose bits. Place into a freezer proof container and seal. Freeze the brie for up to 3 months.

When you are ready to eat, take a portion of the brie from the freezer and heat oil in a frying pan over medium to slightly high heat. Don’t be tempted to crank the heat right up as you want to cook them slowly enough to melt the brie in the middle. The oil should be hot enough that it sizzles when you add the brie, but not smoking hot.

Turn the brie in the saucepan regularly so as not to let it burn. Make sure all sides are evenly browned and the breadcrumbed brie feels soft to the touch. This should take around 10 minutes in all.

Serve with 2 tablespoons of red onion marmalade per portion.