I’ve never cooked one of these before but Alberto had one when he was in London with Miguel the other weekend and said that it was delicious so I thought I’d give it a go for us for lunch on Saturday. It’s really easy to do – I guess that you can top it with pretty much whatever you like. I went for nuts and honey as that’s what Alberto and Miguel had on theirs.
1 whole camembert, boxed (try to get a box that is stapled together rather than one that is glued.)
25g of pecans
25g of shelled walnuts
25g of pine nuts
1 teaspoon of dried chilli flakes
1-2 tablespoons of runny honey
1 garlic clove, roughly chopped into approximately 6 chunks
2 small sprigs of fresh rosemary
A small baguette, cut into slices, for dipping
Pre-heat the oven to 200
In a hot frying pan dry fry the nuts until lightly toasted.
Place in a small bowl and mix with the honey and chilli flakes.
Remove the camembert from the box, remove all the wrapping and place the cheese back in the box.
Cut eight small holes in the top of the camembert at even spaces around the cheese – fill six of them with the chunks of garlic and put the two rosemary sprigs in the other two holes.
Cover the top of the cheese with the honey, nuts and chillies and then lightly replace the lid of the box.
Place the boxed cheese on a baking tray and pop in the over for 8-10 minutes until the insides are melted.
Serve hot, in the box, with the bread for dipping and with forks for scooping the delicious hot cheese into your mouth!