INGREDIENTS:
Serves 8
400g salami, Parma ham or bresaola (or any strong cured meat)
10 gherkins
Half a cup of pickled onions and carrots, for serving
350g baby potatoes, boiled, for serving
Half a baguette, for serving
METHOD:
Preheat the oven to 180°C. Place the Camembert in an ovenproof dish and bake for 5–10 minutes, or until the cheese starts to caramelise and melt. Remove from the oven and serve with the cured meat, gherkins, boiled potatoes and baguette.
Recipe courtesy of Brendan & Leigh Thorncroft, taken from their book Sunday Lunching at The Table
Design and styling courtesy of Roxanne Spears
Photograph courtesy of Claire Gunn