- 2 x 250g vegetarian camembert
- 4 rosemary sprigs, torn
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 4 thyme sprigs, torn
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 50g mixed nuts, chopped
- 2 tbsp Scotch whisky
Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…
- 3 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- soda bread or sourdough, to serve (optional)
Heat the oven to 220C/200C fan/gas 7. Chop the cheese into chunks and divide between eight ramekins. Mix the herbs with the nuts. Splash the whisky over the cheese, then top with nuts and drizzle over the maple syrup. Put on a baking sheet and bake for 15-20 mins or until soft. Serve with soda bread or toasted sourdough, if you like.
Make as canapésMake slits in the whole cheeses, then put each one in an ovenproof dish. Mix the herbs with the nuts. Splash the whisky over the cheese and leave to soak in for 5 mins. Top with the nuts and maple syrup. Bake for 20 mins or until gooey. Serve with bread or crackers to dunk.