Lunch for two : Baked Camembert with rosemary, honey and toasted almonds

An easy peasy uber delicious lunch for two. Served with a warm rocket salad and thick sliced bread.

To prepare the baked Camembert
Ingredients

• 1 round of Camembert
• 1 tbsp water
• 85g runny honey
• 2 sprigs rosemary
• small handful of flaked, toasted almonds

Method

• Preheat oven to 175 degrees and line a tray with baking paper
• Score the top of the Camembert about 5mm from the edge and cut out the top
• Place the honey, sprig of rosemary and the water in a small saucepan and warm through for 10 minutes
• Drizzle the honey mixture into the top of the cheese and insert a few short sprigs of rosemary into the top. Bake in oven for about 8 minutes. You want it gooey but still holding its shape.
• Remove from oven and carefully, with spatula transfer to a plate. Top with toasted almonds and serve immediately with bread and the warm rocket salad.

To prepare the salad
Ingredients

• 2 tbsp olive oil
• 1 red onion, peeled and cut into 8 pieces
• 2 sprigs thyme
• handful of pine nuts, toasted
• bag of washed rocket leaves
• 2 tbsp balsamic vinegar

Method

• Heat a frying pan over medium heat. Add olive oil, thyme, pine nuts and red onion and toss for 5 minutes until the onion softens and the pine nuts are golden.
• Transfer to a serving bowl. Add the rocket leaves.
• Drizzle balsamic vinegar over the leaves and toss the salad gently.
• Serve immediately with the baked Camembert and sliced bread.