Christmas cheese board

1. For the fondue, whisk everything together in a non-stick pan. Warm through, gently whisking continuously, pour into a fondue dish and keep warm.
2. Heat all the ingredients together for the chutney. When the sugar has dissolved, cool.
3. Finally for the brie cheese, heat a small pan of vegetable oil to 170c.  Mix the fresh thyme through the panko breadcrumbs, then pop the pieces of cheese in them, dip in flour, egg and then the breadcrumb mixture and fry in the hot vegetable oil for approx. 1 minute until golden and crispy.

Tart Brioche with cheese

1. To make the brioche dough, put the eggs and milk into the Kitchen Aid bowl with a dough hook / or use your preferred kitchenware. Then, add the flour, sugar, salt and yeast. Add the butter once the dough comes together. Work the dough until it is elastic and passes a windowpane test.
2. Rest the dough at room temperature for 1 hour, covered.
3. Then, roll the dough to a circular shape, and cover with cling film. After this, rest in the fridge for 3 hours – ideally overnight.
4. Roll the dough into an even circle on a lightly floured surface, then place onto a papered greased ring on a baking tray that has been greased. Place the cheese in the middle, and dot with rosemary. Leave to double in size.
5. Pop into a preheated 175c oven and bake for 15-20 minutes until golden and baked through. Brush with melted butter.
6. Serve warm.