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Whole Baked Camembert with Accompaniments

 

INGREDIENTS: 

Serves 8 

1 Wineland Chef's Camembert™ 

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

 

 

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