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<\/p>\nBased 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.<\/p>\n
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Ingredients:<\/strong><\/p>\n a whole small Camembert in it’s wooden box Method:<\/strong><\/p>\n Take the cheese from it’s wooden box and remove the paper wrapping. Push the cheese back into the box.<\/p>\n 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 200\u00baC for twenty-five or until hot and bubbling.<\/p>\n 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. <\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n
\na little white wine<\/p>\n