will be just right for you

This is a festive starter, we're going to make some oozing melted cheese sticks

from our camembert, and then serve them with some oranges which we're going to turn into a sort of spicy relish.

So to start with let's get the relish on the go, we need a shallot. Yep

And very very finely peel and dice that, and over this side I'm going to cut our oranges into segments.

So what we need to do is take the top off, the bottom

and then cut around the pith

to get rid of both the skin and all the white bits, because that's the bitter bit

So are we making what are essentially posh cheese sticks? Posh cheese sticks Yeeaah

Shot of oil into the pan, just enough to soften our shallots

and then you can put all your dice in there.

Now because that shallot is nice and fine, it won't take long at all.

Just finish off our oranges, make sure you get all the juice out of there as well. And if you missed any of this, you can watch it in our skills video on the website

That's very true

How to segment, zest and skin

Whilst I'm finishing off this, Barry do you want to get all the panne-ing ingredients ready... I would love to!

We're going to cover our cheese in breadcrumbs

So the usual flour, egg, breadcrumb

Ok And then season the egg really well with salt and pepper

What I've also got is a pan of oil coming up to temperature here, we're looking for 180 degrees celcius

If you haven't got a deep fat fryer, this is the alternative... Just keep an eye on it.

What if you haven't got a temperature probe?

You can test it with a piece of bread, put it in and it will just start to fizz when it comes up to temperature

It takes about 30 seconds to turn into a crouton

And then you know it's ready

If it takes longer and absorbs too much of the oil, then it's still too cold. If it goes black too

quickly, then turn the heat off because you're getting too hot.

Now that the shallots have softened, I'm going to add in all of our orange segments and the juice into the bowl

And then we're going to add all our other flavours. Now this is relish

So you want sharp and sweet, ok? So about a tablespoon of white wine vinegar

That's the sharp bit, sweetness comes naturally from the orange but also about a tablespoon of white sugar

And some spices. Now we've got two spices

Allspice

so it's a berry, little pinch of that

it's quite strong. Two cloves

so they can go in there. When you say allspice, does it mean it has all the spices?

No no, allspice is a berry

Pinch of cinnamon as well, and then we just leave that to bubble away until it reduces right down

to a sticky sticky mess. In the meantime

camembert. Ok, so a French cheese, very very oozy and gooey in the middle

That's what we want. Is that why we're picking it, because it's an oozy cheese? I love it, and it melts really really well so we'll fry it

You'll have crispy outside breadcrumbs and almost molten cheese in the middle

Would brie work as well? You could use brie... You can use which ever cheese you want

It's completely up to you. But certainly a brie or a camembert, soft cheeses are better. Traditionally

you'd cut it into wedges

you'll get little triangles. But what we're going to try and do is make cheese sticks

and then if you can go through the process of flour, egg and

breadcrumb. And then to make sure that nothing leaks out when we fry it, we're going to have to

do egg and breadcrumb again. So it's flour, egg, breadcrumb and then egg and breadcrumb. Ok.

Because our oranges are really soft and don't have the pith, they break down perfectly

Final ingredient, little bit of marmalade

in there as well. And as soon as that's mixed in

We can let the whole thing cool down. It's going to be served cold like a relish

So we'll put that into the bowl and let that setup

to serve with later on. In the meantime we can start to fry some of our cheese sticks

Lower them very carefully into the oil, away from yourself so you don't get any splashes

It's 180 degrees celcius Look at that!

And they need about two minutes, roll them every so often so they don't catch on the bottom

And then we'll have our molten cheese sticks. YUM!

There we go, that's all it needs... A couple of minutes, golden on the outside. Just dry them off in some kitchen roll.

Ben, you look nervous. Nervous? Yeah

What are you worried about? These are always a bit worrying because you've got to make sure the casing keeps the cheese in as it melts

They look fine to me! A little bit of our watercress going into a fantastic pot you saved there

Two of our molten cheese sticks, and some of that relish that already cooled down.

Now that is a starter to be proud of. It's our baked camembert with a spiced orange relish... SORTED!

Dig in, have a dunk!

Mmm they're so good!

That is going to be really bad for me, isn't it?

Love that relish

and of course, if you cook any festive recipes at home we want to see photos of them.

So upload them to Facebook.com/SORTEDFood