Baked camembert with ’nduja honey

Simple Too, p. 42

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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