Remember deep-fried camembert with redcurrant sauce?

Serves four

• 12 San Marzano tomatoes
• 1 clove garlic
• 1 small bunch basil
• 0 Olive oil
• 0 Sea salt
• 2 125 g mozzarella
• 300g plain flour
• 1 egg
• 300g panko breadcrumbs
• 0

Step 1
Heat the oven to 180C/350F/gas mark 4.

Step 2
Blanch the tomatoes in boiling water for 30 seconds, then transfer to a bowl of cold water and peel.

Step 3
Put the peeled whole tomatoes in a baking tray, scatter over the crushed garlic, a few basil stalks, a good glug of olive oil and a little salt, and bake for 15 minutes.

Step 4
The tomatoes will shrivel and dry a little, intensifying their flavour.

Step 5
(They keep well in the fridge, so make more than you need for this dish) Remove from the oven and set aside to cool.

Step 6
Meanwhile, cut each mozzarella into four roughly equal pieces.

Step 7
Put the flour, beaten egg and breadcrumbs on three separate plates, then coat the cheese first in flour, then in egg, and finally in breadcrumbs.

Step 8
(If the coating seems thin, repeat the process, more than once, if need be) Deep-fry the breaded cheese in vegetable oil until golden brown.

Step 9
Put the roast tomatoes – they should be just warm or at room temperature – on a plate, top with the crisp cheese, scatter over some basil and serve.