Heat the oil in a controlled fryer to 190ºC. Do this in a well ventilated area of your kitchen, usually next to the cooker extraction.

You will need 3 shallow bowls for the flour, egg and breadcrumbs. Mix the chili powder, salt and pepper through the breadcrumbs.

Remove the Boilie from the tub and dip first in the flour to coat thoroughly, then in the egg and finally in the breadcrumbs.

Give them a good roll around in the breadcrumbs to coat liberally.

By now the oil should be ready, so have a plate topped with kitchen roll ready to drain the cooked Boilíe.

Carefully drop the Boilíe into the hot oil one at a time and cook for a few minutes until golden and crisp.

Remove from the oil, tip into the kitchen roll, spear with lollipop sticks and serve immediately with the sweet chilli dip.

This fabulous Goats Cheese Boilíe has quite a high melting point, therefore lending itself perfectly to such a recipe. Creamy cheese, coated in crispy spiced crumb - all you need is a bit of sweetness for the perfect combination.

  • 300g Fivemiletown Goats cheese Boilíe
  • 60g Flour
  • 1 Egg, beaten
  • 60g Breadcrumbs
  • Pinch of chilli powder
  • Salt and pepper
  • 14 wooden lollipop sticks
  • 4 tablespoons of sweet chilli sauce