- 1 English camembert or brie-type cheese in a box
- drizzle of walnut oil
- 3 pears, cored and thinly sliced
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
For the bread
- 300g plain flour
- 200g wholemeal flour, plus a little extra for dusting
- 1 tsp salt
- 2 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 100g walnuts, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 284ml carton buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 50ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
Heat oven to 220C/200C fan/gas 7. To make the bread, mix the flours, salt, bicarbonate and the walnuts in a mixing bowl. Then stir in the buttermilk and oil, followed by enough milk to make a very soft, sticky dough.
Dust a baking tray with wholemeal flour and shape the dough into a round, flat-ish loaf on it. Dust with a little more flour, slash the top a few times and bake for 30-35 mins until risen, crusty and cooked through – it should sound hollow when you tap the bottom of it.
Cool bread to just warm (or leave to cool completely if preparing ahead), then get the cheese ready. Unwrap the cheese and put back into the box. Tie string around the box in case the glue melts in the oven. Drizzle the cheese with walnut oil, season, then put in the oven for 10 mins. Serve with slices of the warm walnut bread and pears.