Garlic & Thyme Studded Camembert, Fenland Celery Dippers & Chutney
Serves 2
Preparation Time: 5 mins
Cooking Time: 15 mins
Preparation Time: 5 mins
Cooking Time: 15 mins
What you'll need
1 camembert cheese, in a wooden box
1 fat clove garlic, sliced
2-3 sprigs fresh thyme
To serve:
½ bunch Fenland celery
Jar of apple chutney
ciabatta or baguette slices
1 camembert cheese, in a wooden box
1 fat clove garlic, sliced
2-3 sprigs fresh thyme
To serve:
½ bunch Fenland celery
Jar of apple chutney
ciabatta or baguette slices
What to do:
1: Preheat the oven to 200°C.
2 : Take the camembert out of its box, remove any wax paper wrapping and discard, then return the cheese to the box.
3: Make a few deep slits through into the top of the cheese and tuck in the garlic slices and thyme.
4: Place the cheese, with the lid, on a baking sheet and cook in the oven for around 15 minutes or until the cheese is soft and gooey within.
5 : Serve the hot melting cheese with the Fenland celery to dip in and the chutney and bread alongside.
1: Preheat the oven to 200°C.
2 : Take the camembert out of its box, remove any wax paper wrapping and discard, then return the cheese to the box.
3: Make a few deep slits through into the top of the cheese and tuck in the garlic slices and thyme.
4: Place the cheese, with the lid, on a baking sheet and cook in the oven for around 15 minutes or until the cheese is soft and gooey within.
5 : Serve the hot melting cheese with the Fenland celery to dip in and the chutney and bread alongside.