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Whole baked camembert with sage and sea salt
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200g Duchy Organic camembert
½ tsp sea salt flakes, plus extra for frying
20g pack sage, leaves
olive oil, for frying
good crusty bread
1. Preheat the oven to 180˚C, gas mark 4. Cut the camembert in half widthways. Season the cut sides of the cheese with the salt and some freshly ground black pepper, scatter over 8-10 roughly chopped sage leaves and then sandwich the cheese back together. Put in an ovenproof dish that fits the cheese fairly tightly and bake for 10-12 minutes, until melted.
2. Meanwhile, pour some oil into a small frying or saucepan, to about 1cm deep, and set over a medium-high heat. When hot, add the remaining sage leaves for 2-3 seconds, until they become crispy. Carefully remove and put on kitchen paper to drain; sprinkle with more sea salt. Scatter the crispy sage leaves over the baked, oozy cheese and serve with toasted crusty bread for dunking.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.