Baked camembert with ’nduja honey
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
Instructions
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