Baked camembert with ’nduja honey
Simple Too, p. 42
We first made this for a column celebrating New Year’s Eve: decadent dishes to see out the year. While we’re not suggesting that every week should be signed off with an entire baked Camembert, this is definitely a dish you can enjoy more than once a year. It’s brilliant to share at a party, or as a starter for two. We love it with the sweetness of the pear, but other things work just as well: sticks of carrot or celery, for example, or some big purple grapes. Ingredients note: A really good vegan alternative to ’nduja, if you can find it, is Belazu’s Ve-Du-Ya. It’s strikingly similar to the real thing.
Ingredients
- 50g ’nduja (or vegan ve-du-ya paste)
- 1 tsp olive oil
- 5g rosemary, roughly chopped
- 1 tbsp runny honey
- 1 tsp red wine vinegar
- ¼ tsp fennel seeds, lightly crushed
- 1 camembert (250g)
- Flaked sea salt
- To serve
- Crusty bread
- 1 conference pear, sliced into long wedges
- 1 chicory, leaves separated
- 1 teaspoon of water
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