Serves 6

Ingredients

• 2 thick slices white bread, crusts removed
  
• salt and freshly ground black pepper
  
• 1 hexagonal Carrigbyrne cheese
  
• 2 free range eggs, beaten
  
• Ballymaloe Relish
  
• Rocket leaves for salad

Method

First make the crumbs.  Tear bread into small pieces and whizz in a blender to make fresh crumbs.  Lightly season.

Cut cheese into 6 pieces using the hexagonal shape as a guide. 
Dip in egg, then bread crumbs, then egg and bread crumbs again.

Fry in hot oil until crumb coating is crisp.  Serve with Ballymaloe Relish and a crisp rocket salad.