Instructions: 1. Make the deep fried camembert, remove the corners and any hard bits of the cheese, cut the cheese into 1 cm / 1/2 inch wedges and sprinkle with a little cayenne pepper.

2. Dust the cubes on all sides with seasoned flour, shaking off any excess, then dip them, a few at a time, in the beaten egg. Place them on a mound of breadcrumbs, sprinkle with more crumbs and turn on all sides so they are thoroughly coated.

3. Repeat the egg and breadcrumb operation, then chill for at least one hour.

4. Place the peppers skin side up under a pre-heated hot grill and grill until they are black all over, approximately 10 minutes. Put the peppers into a plastic bag for a couple of minutes (the steam helps to loosen the skins). Peel and cut into pieces.

5. Heat the oil in a frying pan, add the chopped tomatoes, fry for 4 5 minutes until broken down into a sauce. Add the chilli and garlic.

6. Fry for a further 5 minutes, stirring regularly. Add the pepper skins and continue to cook for a further 15 - 20 minutes.

7. Meanwhile finish the deep fried camembert; pour enough oil into a large heavy based saucepan to make a depth of at least 3 inches. Heat to about 170 c / 325 f (a higher temperature will in part an unpleasant flavour to the cheese). Fry small amounts at a time, making sure the pieces do not touch, flip them over delicately taking care not to pierce them. As soon as they are golden brown (this will take about approximately 1 to 2 minutes) remove with a slotted spoon and place on paper towels. Finally to keep them warm, place on kitchen towels on an ovenproof dish, in a low oven (approximately 140 c / 275 f / Gas Mark 1) whilst cooking the others.

8. Serve the peppers with the deep fried camembert, garnish with a little cayenne pepper.

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