Based on a recipe from Nigel Slater. Pure indulgence, this. As the Camembert bakes, the cheese underneath the crust becomes a hot, creamy, sticky, smelly, bubbling pool.
Ingredients:
a whole small Camembert in it’s wooden box
a little white wine
Method:
Take the cheese from it’s wooden box and remove the paper wrapping. Push the cheese back into the box.
Make half a dozen tiny holes in the rind and drizzle a little white wine into them. Just a few drops. Replace the lid. Bake in an oven preheated to 200ºC for twenty-five or until hot and bubbling.
While the cheese is cooking put the potatoes on to boil in salted water. Serve the melted cheese in its box, dipping in the spuds or some gherkins, or simply a chunk or two of very crusty bread.
