Baked Camembert

Ingredients

• 250g Camembert
• For the honey & rosemary topping
• 1 sprig rosemary, cut into smaller pieces
• 1 tsp clear honey
• French baguette or sourdough rolls, sliced and baked, to serve
• For the red wine and red onion chutney topping
• 2 tsp red wine
• 1 tbsp Co-op Irresistible red onion chutney
• For the cranberry & walnut topping
• 15g dried cranberries
• 15g walnuts, roughly chopped or crushed
• 1 tbsp orange juice

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4
2. Take the Camembert out of its box, unpeel the wax paper and discard, then put the Camembert back into the box
3. Score a diamond pattern in the top with a sharp knife, poke the rosemary sprigs into the cuts, then bake for 15 mins, until gooey
4. Drizzle with the honey then serve with the bread for delicious dunking!
5. For the red wine & red onion chutney, score a diamond pattern in the top of the Camembert
6. Mix the wine with the chutney and spoon on top of the Camembert and bake as above
7. For the cranberry & walnut topping, score a diamond pattern in the top of the Camembert
8. Put the cranberries, walnuts and orange juice in a heatproof bowl and microwave for 20 seconds
9. Leave for 5 mins, then spoon on top of the Camembert and bake as above