Preheat a deep fryer to 180°c.

Cut each wheel of brie into 8 even wedges, place onto a lined tray and put into the fridge to keep chilled.

Meanwhile, set up the crumbing process by placing the flour into one bowl, the combined eggs and milk in another bowl, and the breadcrumbs in a third and final large bowl.

Remove the brie from the fridge, then crumb each piece by dusting in the flour first, then placing into the egg wash and finally coating in the breadcrumbs. Repeat this process a further 2 times, as you want to have a good coating of crumbs on the brie and no visible sight of brie (this stops the brie from escaping when being fried). Place crumbed brie back onto the lined tray one by one.

When you’ve finished crumbing all the brie, place tray into the freezer for 15 minutes for firm up.

To make the Quince Glaze, chop the Quince Paste into small cubes, and combine in a saucepan with the Verjuice and Extra Virgin Olive Oil. Stir gently over the heat until the Quince Paste is melted and all ingredients are combined. Remove from the heat and set aside.

Remove the tray of brie from the freezer and place the brie pieces into the preheated deep fryer, ensuring not to overcrowd it. Cook for 1 minute, then remove and drain on paper towel. Repeat this process until all pieces have been fried.

Place the deep fried brie onto a serving platter along with the Quince Glaze dipping sauce in a small bowl. Serve warm.