This is the time of year for raspberries. These tasty little fruits are exceptionally rich in vitamin C and exceptionally low in calories, though I have to confess that I somewhat balanced this out in this recipe. 

They are usually served as dessert, but I love this way of eating them. 

As for the cheese, you need a Camembert or similar — it doesn’t have to be real Camembert. 

There are plenty of cheaper imitations on the market which will do this job fine.  Just make sure it’s the same size — 350g, or thereabouts or about 12oz. This recipe is to serve six people as a starter of a light meal or four greedy ones. You could add a green salad to spin it out and make a colourful spread.

1 Camembert cheese, cut into 8 triangles

2 eggs, beaten

55g/2oz breadcrumbs

tbsp honey

150g/6oz raspberries

Vegetable oil

100 ml water

Put the beaten egg on to a shallow dish or plate and the breadcrumbs on a separate dish or plate. 

Dip the cheese into the egg and then the breadcrumbs, turning to coat and making sure the breadcrumbs are stuck firmly to each side.  

Place the triangles in the fridge for half an hour while you prepare the raspberry sauce. 

Boil the raspberries, honey and water together, simmering for 10 minutes once they have come to the boil, stirring frequently.  

Set them aside while you deep-fry the lightly chilled cheese triangles. 

First, heat the oil until a breadcrumb dropped into it fries instantly and floats. Fry the cheese triangles for about three minutes, or a little longer if necessary. They should be golden brown. Drain them on absorbent paper. Do them in two lots if necessary — the first ones will keep warm for some time and you don’t want to crowd them in your pan. 

Either let the diners help themselves to sauce or pour it on to the portions before serving.