Snacks and Starters

Dips and Tapenades for Drinks, a Picnic or just for Snackin’

The 54th of 100 recipes chosen from the blog to go into my cookbook, these dips sit at the heart of one of my ‘fridge-raid’ suppers where the table overflows with cheese, paté, cold cuts, pies….and dips!

Having friends around for drinks or a picnicky lunch? Dips are always welcome. Here we have a selection of tapenades and dips to tempt the taste buds. Hummus is my favourite , I eat loads of the stuff and the authentic recipe here is bang on! This hummus is rich and creamy but also fresh-tasting because of the lemon juice and the combined flavours of the garlic, dark tahini and chick peas really come through beautifully – the recipe is also really cheap, quick and easy to do. If you like hummus, give this a go.

And then there’s the others – also gorgeous (but hummus has a special place in my heart and stomach, hence the big intro).

The juicy, sweet but piquant sun-dried tomato and basil tapenade and the more earthy, intense olive version both shout with flavours of the Mediterranean. Then, there’s this recipe for guacamole, which combines the luscious creaminess of avocado with a fresh coriander edge and a real kick of chilli. All four dips can be made in advance and in less than half an hour, using a mini food processor for each one and a quick wipe out in between – simple!   In essence, dip into a quick, easy and vast array of flavours – yummy!

What you need…

for the Middle Eastern Hummus

400g can chickpeas in salted water, drained

100ml ice-cold water

4 tablespoons dark tahini

2 cloves garlic, chopped

125g plain yogurt

3 tablespoons freshly squeezed lemon juice

Sea salt

Splash olive oil

for the Sun-Dried Tomato and Basil Tapenade

200g sun-dried tomatoes in oil, drained

A large handful of fresh basil leaves

1 garlic clove, peeled

2 tablespoons olive oil (from the jar of sun dried tomatoes if possible)

50g pine nuts

for the Olive Tapenade

100g pitted black olives, drained

100g pitted green olives, drained

2 tablespoons olive oil

2 anchovies in oil, drained

½ garlic clove, peeled

Black pepper, to taste

for the Guacamole with Coriander

1medium tomato, quartered

1 just-ripe avocado, peeled and roughly chopped

½ fresh green chilli, deseeded and roughly chopped

½ garlic clove, peeled and chopped

A large handful fresh coriander, roughly chopped

Zest of half a lime, finely grated

A good squeeze lime juice

Sea salt and freshly ground black pepper, to taste

What to do…

Hummus: into your food processor, chuck all of the hummus ingredients except the salt and olive oil. Whizz until smooth. Taste. Season with salt. Whizz. Taste again and adjust the seasoning if necessary.

Pour into shallow serving bowls and pop in the fridge (where it will thicken) until you are ready to serve.

To serve, use a spoon to make a slight hollow in the centre of the hummus and pour in a little olive oil.

Sun-dried tomato tapenade: rinse out your food processor and blade. Dry with kitchen paper.  Stick all the ingredients into your food processor. Whizz until smooth. Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.

Olive tapenade: rinse out your food processor and blade. Dry with kitchen paper.  Chuck all the ingredients for the olive tapenade into your processor and whizz until smooth. Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.

Guac: rinse out your food processor and blade.  Dry with kitchen paper. Tip all the ingredients for the guacamole into your processor, marvel at how lovely it is to have such a great gadget and then whizz the ingredients until the consistency is as you would like – rustically chunky, elegantly smooth or something in between! Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.

Serve your wonderful dips with and an assortment of breads, crackers and crudités; some cold, crisp dry white wine and most importantly, a good collection of family and friends. Enjoy!

Inspired by…

Suzanne Husseini, When Suzanne Cooks (thanks Denise) for the hummus and Mary Berry for the others

How easy…

An absolute whizz!

 

 

 

 

 

 

 

Chicken, Mozzarella and Pesto Filo Parcels

The 53rd of 100 recipes chosen from the blog to go into my cookbook, these are parcels of utter deliciousness – a gift to do as well as for the palate!

I saw Tom Daley do these on TV and thought that they looked so very tasty as well as being so very easy and they are exactly that! An ideal gift of a lunch or supper (you do feel like you’re opening a present when you cut into them), these are really lovely and much more filling than I had thought. We did also think ‘ideal student food’.

Serves 4

What you need…

1 x baking sheet, lined with baking parchment

2 tablespoons olive oil

A large handful basil leaves, finely chopped

2 teaspoons pine nuts

450g skinless, boneless chicken breast, chopped into bite-sized pieces

8 sundried tomatoes, roughly chopped

250g mozzarella, chopped

8 rectangular sheets filo pastry, cut in half to make 16 squares

50g butter, melted

Sea salt and black pepper

What you do…

Preheat your oven to 200°c / 400°f / gas 6. Pop in your baking sheet to warm up whilst you make the parcels.

To create a pesto, put the oil, basil and pine nuts in mini chopper if you have one and whizz until smooth. If you don’t have a mini chopper, just chop the basil and nuts as finely as you can and then mix them with the oil.

Put the chicken, tomatoes and mozzarella into a bowl and add the pesto. Season liberally and stir everything together.

Take 4 squares of filo pastry and lay them one on top of another, but turning each one a little to the right to create a star outline once all four are on top of one another.

Divide the mixture evenly between the four pastry ‘stars’ piling it up in the middle of each.

Brush a little melted butter in a fat circle around the mixture and then scrunch each ‘star’ together to create 4 large moneybag shapes. Brush each parcel all over (except the base) with butter – this will help the pastry stick together and will also turn it a gorgeous golden brown when cooked.

Pop the parcels onto your preheated baking tray and bake them in the oven for about 25 minutes until golden.

There’s quite a bit of theatre to serving them: they look amazing and then when you cut into them for ‘the big reveal’ the delightful crunch of the buttery filo pastry gives way to the really very yummy contents inside!

Serving suggestion…

Green vegetables or a salad of tomatoes, mozzarella, basil and avocado, drizzled with a olive oil, balsamic vinegar and Dijon mustard dressing (which is what we did together with some fresh, warm, chunky bread – delish!)

Inspired by…

Olympic diver, Tom Daley

How easy…

Fabulously easy and very attractive on the eye as well as the palate!

 

 

New York Caesars Salad, My Way

The 51st of 100 recipes chosen from the blog to go into my cookbook, this is one sassy salad!

Many years ago I had a marketing job that meant, in the name of work, I ate out a lot. And I mean a lot. There was also the occasional overseas trips undertaken and twice I was lucky enough to visit New York on business.  Labelled a ‘jolly’, the trip was as much about food as it was the thrills of Manhattan: huge hotel breakfasts followed by large, leisurely lunches and obscenely over-indulgent dinners punctuated each day (they don’t make jobs like this anymore!) There’s only so much a girl can eat even if the food is amazing so I quickly took to choosing Caesars Salad as my default choice for lunch, being the perfect foil for the inevitable heavy, rich dinners that I knew would follow. I’ve never had a Caesars Salad as good as those I enjoyed in New York and so ended up developing my own version. I have no idea how close to the authentic recipe mine is but it’s pretty close to those savoured in Manhattan. It’s light but edgy – salad with attitude I’d say – and really enlivening – give it a go!

Serves 2

What you need…

4 good-sized slices back bacon

300g mixed salad leaves (including iceberg for the crunch), torn

A good handful of freshly grated Parmesan

for the croutons

1 slice bread from a large loaf

50g butter

for the dressing

60ml olive oil

30ml white wine vinegar

3 anchovies

2 cloves garlic, chopped

1 teaspoon Dijon mustard

Sea salt and black pepper to season

What to do…

For the croutons, cut bread roughly into 1cm squares and pop into a bowl with the butter and then into the microwave for 1 minute.  Stir to make sure the butter is evenly distributed and pop back in for another 40 seconds. Repeat this last process until the croutons are golden and crispy. In my microwave, I do 3 x 40 seconds.

(N.B. microwave times may vary – I rarely use a microwave so ours is old and pretty inferior so yours may do the job much quicker).

Set the croutons aside to cool.

Dry-fry the bacon until its crispy. Remove from the pan and as soon as it’s cool enough to handle, chop it up into bite-sized pieces (I use scissors for this – it’s quicker than a knife for me). Put the chopped pieces on kitchen paper to absorb the moisture whilst the bacon cools.

In a jam jar, chuck all the dressing ingredients in together, screw on the lid and shake like mad to mix everything together and break down the anchovies.

When you are ready to serve, tip your salad leaves into a large roomy salad bowl and throw in the bacon. Add half the Parmesan and then the dressing. Toss everything together.  Either divide into two bowls or serve to the table in the salad bowl. Whichever way, scatter over more Parmesan and finally, the croutons. Enjoy! It really is a wonderful salad!

Serving suggestion…

I like it on it’s own as a main course, but it also works well served with steak or as a starter, perhaps with garlic bread.

Tip…

If you don’t fancy using a microwave, you can fry croutons in oil and a little butter or brush/toss them with oil and then bake or grill them – whichever suits you best.

Inspired by…

New York!

How easy…

Ever so!

Breakfast Boudins

The 48th of 100 recipes chosen from the blog to go into my cookbook, this is one for the weekend breakfast or brunch: wake up and smell the coffee, loll around in your dressing gown, gather the newspapers and enjoy these little ‘boudins’ – great start to the day!

Thank you Sue K. for sharing this recipe that appeared on the ‘buzzfeedtasty’ page on Facebook. These little breakfast lovelies are such treats and just a bit different. They were certainly a lovely start to a lazy weekend.

Makes 6

What you need…

Muffin tin, liberally buttered

Cookie cutter

3 slices bread

3 teaspoons of Parmesan or Cheddar cheese, grated

6 rashers back bacon

6 happy eggs

Sea salt and black pepper

What to do…

Choose a cookie cutter that is the same size as the bottom of your muffin tin holes and cut six circles from your bread slices, nestling them snugly into the bottom of six of the holes.

Sprinkle a teaspoon of cheese into each one.

Dry-fry the bacon so that it’s only just cooked and remove from the pan, setting aside until it’s cool enough to handle. Wrap each rasher around the edge of each muffin hole and then break an egg into each one.

Season with salt and pepper and pop in the oven for 15 minutes.

Transfer to warm plates and take to your kitchen table, already laden with knives and forks,  freshly squeezed orange juice, steaming coffee and the weekend newspapers. Bliss!

Variations…

I have also added little pigs in blankets to the eggs (having baked them in the oven for 10 minutes beforehand and I reckon that you could also swap out the pigs in blankets for a little spinach and smoked salmon for a different take on this lovely breakfast.

Inspired by…

www.facebook.com/buzzfeedtasty

How Easy…

Really easy – great for whipping up on a Saturday or Sunday morning whilst the coffee brews

Cauliflower and Chestnut Soup

The 46th of 100 recipes chosen from the blog to go into my cookbook, this is a gorgeous soup that really is a ‘hug in a bowl’ – perfect for right now.

This soup was described as a ‘hug in a bowl’ and I totally agree.  Absolutely delicious with the delicate cauliflower flavour being beautifully complemented by the earthiness of the chestnuts and rich decadence of the cream. Simply delightful, comforting and the perfect antidote to a dreary, cold day!

Serves 4

What you need…

Splash of olive oil

1 large red onion, chunked

1 large cauliflower, chunked into florets

250ml milk

850ml vegetable/chicken stock

150ml double cream

Sea salt and black pepper

200g vacuum-packed chestnuts

25g Parmesan, shaved

Drizzle of truffle or olive oil, to serve

What to do…

Heat the oil in a large saucepan and chuck in the onion, cooking over a low heat for 10 minutes, until softened. Tip in the cauliflower, milk and stock and bring to a simmer, cooking for a further 15 minutes until the cauliflower is tender. Pour in the cream and season with salt and pepper. Bring to the boil and then remove from the heat. Chuck in the chestnuts and pour the lot into a blender, whizzing until smooth.

Serve your hug in a bowl topped with Parmesan, black pepper and a drizzle of truffle or olive oil. Simple and gorgeous!

Inspired by…

bbcgoodfood.com

How easy…

Delightfully!

 

My Favourite Recipe for Chicken Liver Paté

The 44th of 100 recipes chosen from the blog to go into my cookbook, this paté is simply stunning, adored by both me and…by Treacle the dog(amongst others) – leave this for 30 seconds within reach and….it’s vanished (be it me or the dog!) – paté is her absolute favourite!

For years I have been making a truly wonderful chicken liver paté recipe, confident that the recipe couldn’t be bettered. And then….I found this one in Rachel Allen’s ‘Entertaining at Home’. It is absolutely gorgeous – a rich, smooth paté beautifully flavoured with port, brandy and thyme. I have since switched my allegiance and it’s definitely on the ‘favourites’ list for when friends come around for dinner. Give it a go – if you love opulent, rich patés, you’ll love this.

Serves 4 – 6 as a starter

What you need…

250g chicken livers, trimmed

110g butter

50g shallots, chopped finely

2 cloves of garlic, chopped finely

2 teaspoons thyme leaves, chopped

95ml port

25ml brandy

Sea salt and black pepper

Sweet apple relish to serve, optional

What to do…

Melt 15g butter in a large frying pan over a moderate heat and when it starts to foam, tip in the chicken livers. Cook for 2-4 minutes on each side (depending on the thickness of the livers) ensuring that they are still pink in the middle. Tip into your food processor.

In the same pan, melt a further 15g butter over a moderate heat. Add the shallots and garlic and sauté for 6 – 8 minutes until golden. Tip in the thyme, 75ml of the port and all of the brandy and cook until the liquid has reduced to about 2 tablespoons. Tip all the ingredients into your food processor, scraping the pan to make sure you get all the yummy goodness.

Pour the remaining port into the pan, whop up the heat to high and boil for 30 seconds before adding to the food processor. Whizz everything together until smooth. Cut the remaining butter into cubes, plop them in and whizz again to incorporate. Taste, adjust seasoning, whizz and taste again.

Spoon into one serving bowl or individual dishes, smooth over and cover with cling film. Pop in the fridge until about 20 minutes before you want to indulge – the flavours really come to the fore at room temperature. The sweet apple relish (already blogged) is a good accompaniment (as is a lovely little glass of dessert wine) but isn’t vital – this paté is quite happy taking centre stage!

Tip…

The paté freezes really well, so I’m going to double up on the recipe so that there’s always some available for those spontaneous ‘drop-ins’.

Inspired by…

Rachel Allen

How easy…

Very easy – a bit of frying and whizzing – job done!

 

 

American-Style Buttermilk Pancakes

Savoury with Smoked Salmon and Dill Sauce and Sweet with caramelised Bananas and Chocolate/Caramel

The 41st of 100 recipes chosen from the blog to go into my cookbook, this one celebrates Shrove Tuesday but with a couple of totally gorgeous, alternative recipes to the norm!

When I first found this recipe, Shrove Tuesday was fast approaching and I decided to take a departure from the traditional pancake batter and instead try this American-style pancake recipe instead and…. it was sooooo worth it! In our indulgent taste test (in the name of blog research) we tried both savoury pancakes with smoked salmon and dill sauce followed by pancakes with caramelised bananas and either chocolate or caramel spread. Wow!!!!! (John’s first five words) Fluffy and light, smooth and indulgent, I’m afraid the days of traditional pancake batter may well be behind me, these are absolutely terrific and feel like an utter treat.

Makes 6 – 8 pancakes, depending on how big you like them

What you need for the buttermilk pancakes…

150g plain flour

½ teaspoon baking powder

½ teaspoon cream of tartar

1 tablespoon caster sugar

Pinch of salt

2 large, happy eggs, separated

284ml carton buttermilk

Knob of butter for frying

What you need for the smoked salmon and dill sauce topping…

1 large, happy egg yolk

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 dessertspoon caster sugar

Pinch of salt

150ml rapeseed oil

Small bunch dill, finely chopped

Juice of ½ lemon

Smoked salmon (100g tops 3 pancakes)

A few dill sprigs, lemon wedges and creamed horseradish to serve

What you need for the caramelised banana and chocolate topping…

Per pancake:

Sprinkling of caster sugar

1 banana, sliced thickly,

Either Dulce de Leche (milk caramel spread) or chocolate spread or Nutella

Dollop of ice cream to serve (we had brandy ice cream – recipe already blogged – which was incredible but vanilla would work well)

What to do…

Make the Dill sauce up to three days in advance.This means that you can just enjoy the pancake-making on the day that you want to eat them.

Put the egg yolk, vinegar, mustard, sugar and salt into a mixing bowl and use your handheld electric whisk to beat until a foam is beginning to form. Very slowly pour in the oil, whisking the whole time, to create a thickened Hollandaise-style sauce. Stir in the dill and lemon juice, cover with cling film and pop in the fridge until needed.

For each warmed pancake, dollop on around a dessertspoon of dill sauce and spread over the pancake. Arrange or plop on as much smoked salmon as you fancy and garnish with a few dill sprigs. Serve with lemon wedges and a little creamed horseradish on the side: wow and awesome!!!!

And to the pancakes!In a medium mixing bowl, use your handheld electric whisk to beat the egg whites until they form soft floppy peaks. Set aside. Unplug the whisk and rinse.

Mix the flour, baking powder, cream of tartar, sugar and salt in a large mixing bowl. Add the egg yolks and mix in. Slowly pour in the buttermilk, using your handheld electric whisk to mix it in thoroughly, forming a thick, smooth batter.

Add one tablespoon egg whites to the batter and use a balloon whisk to incorporate. Add the rest of the egg whites in two batches, again using the balloon whisk to gently incorporate, creating a light, fluffy batter.

Heat a large frying pan over a moderate heat and lightly grease with butter. For each pancake, drop in a ladleful of batter, smoothing it down a little with the back of the ladle to create pancakes that are about 10cm wide and 1cm thick. Cook for 2 – 3 minutes on each side and then keep warm in a low oven whilst you cook the rest. Add your choice of topping and either slowly indulge or demolish with relish!!!! (We tried the first approach but quickly made the transition to the second!)

For the caramelised banana and chocolate topping.  Warm a small frying pan over a moderate heat with the sprinkling of caster sugar covering the bottom of the pan. As soon as the sugar has melted, chuck in the banana slices. As soon as the melted sugar turns red, flip the bananas and cook for a couple of minutes until they are well caramelised. Don’t muck about with them as they’ll break up. Remove from the heat and set aside whilst you spread your choice of chocolate or caramel spread over your warmed pancake. Tip the banana slices over the top and then dollop on your ice cream. Roll your eyes in the ecstasy that is this pancake – guard it against jealous housemates!

Tip…

This quantity of the dill sauce is enough for 6 – 8 pancakes, but if like us, you only use up half the batter for savoury ones, the sauce will keep in the fridge for 3 days and is brilliant served with grilled or roasted fish.

Inspired by…

Delicious magazine

How easy…

Really easy and very worth it. I’d definitely make the dill sauce in advance though as there was a lot of washing up!

 

 

 

 

 

 

 

 

Asparagus Tart with Brie and Caper Dressing

The 36th of 100 recipes chosen from the blog to go into my cookbook, this is lovely starter or snack – easy to make and sensational on the eye and the palate!

This is a lovely tart, combining the nutty, earthy and creamy flavour of brie with the clean, fresh taste of asparagus and the sharp, piquancy of the cheeky little caper dressing – delicious and ideal for sharing with friends as a starter or as a light lunch.

Serves 4 – 6

What you need…

1 x baking sheet

500g ready-made puff pastry

1 happy egg, beaten

500g really fresh asparagus

250g Brie, sliced

Sea salt and black pepper

for the dressing

2 tablespoons capers

2 tablespoons olive oil

A squeeze fresh lemon juice

What to do…

Roll out the pastry to a large rectangle, around 23cm x 30cm. Using a knife, score another rectangle 2.5cm inside the edge, without cutting right through the pastry. Brush the 2.5cm ‘frame’ with the beaten egg and place on a baking sheet. Chill for 15 minutes.

Preheat the oven to 200°c / 400°f / gas 6.

Trim the asparagus to fit across the inside of the frame. Blanch for 3 minutes in boiling, salted water then, drain in a colander and ‘refresh’ with cold water.  Set aside the asparagus in the colander.

Bake the pastry in the oven until lightly browned. Remove and then discard the top couple of layers of the inner (scored) rectangle to prevent having a ‘soggy bottom’ underneath the asparagus.

Arrange the asparagus inside the pastry frame, top with the cheese and season with salt and pepper. Bake for 20 minutes or until the pastry is gorgeously browned and the cheese has melted.

Mix together the dressing and drizzle over the tart.

That’s it – serve your asparagus tart with brie and capers dressing straight away and enjoy. A glass of crisp, dry white wine wouldn’t go amiss!

Inspired by…

Woman and Home magazine

How Easy…

Really very easy, especially as it looks and tastes so yummy!

 

Focaccia Sharing Bread with Rosemary

 

The 33rd of 100 recipes chosen from the blog to go into my cookbook, this lovely – and I can’t stress enough how simple – bread goes down a storm in our house – a really regular event, especially as part of al fresco lunches in the summer.

This lovely bread is an ideal accompaniment to garlicky starters like Gambas Pil Pil, as part of an Italian-inspired antipasti lunch or simply to dip into olive oil with balsamic vinegar. However you choose to enjoy it, Focaccia is just lovely….and so simply to make, especially if you have a food processor or electric stand mixer.

Serves 6

What you need…

1 x shallow baking tray (26 x 36cms or larger) lightly oiled

500g strong white bread flour

7g fast action dried yeast

10g fine salt

325ml warm water

1 tablespoon olive oil, plus extra for coating and then drizzling

A sprinkle of sea salt

2 – 3 rosemary sprigs, cut to create around 12 little sprigs!

What you do…

If you have a mixer, fit it with the dough hook and then tip into the bowl the flour, yeast, salt, water and the tablespoon of oil. Mix on a low speed for 10 minutes until smooth and silky. If you don’t have a mixer, it’s the same process but by hand – somewhat more tiring and intensive (you can’t just walk away leaving it to do its own thing!)

Shape the dough into a ball and coat with a little olive oil. Pop into a clean bowl (I wash out the one I’ve just used to make the dough), cover with cling film and leave to rise to double its size (45-60 minutes depending on the warmth of the room).

Tip the dough out onto a work surface and press into a rough rectangle. Place on your baking tray and press the dough outwards with your fingers, right into the corners. Leave to rise again, loosely covered (with a plastic bag for instance) for 30 minutes.

Meanwhile, preheat your oven to 250˚c / 480 ˚f / gas 10.

Using your fingertips to poke deep holes across the whole surface, almost to the bottom. Drizzle the tope generously with olive oil and sprinkle with salt. Poke the rosemary sprigs into the holes and then pop into the oven. Bake for 10 minutes and then turn the oven down to 200˚c / 400˚f/ gas 6 for a further 10 minutes.

Leave to cool on a wire rack for 10 minutes whilst you enjoy the wonderful rosemary-infused aroma.  Tear, share and enjoy…..simply yummy and nothing quite like it!

Inspired by…

River Cottage

How easy…

Very, very easy, especially if you have a mixer! Great to knock up to make a relaxed lunch or supper just a little more special.

 

 

Oozingly Gorgeous Baked Camembert in Bread

The 28th of 100 recipes chosen from the blog to go into my cookbook, this is just luscious and always goes down a storm at informal suppers, encouraging primal behaviour of greedily digging in….again  and again…!

Unbelievably yummy, this makes for a fabulous starter or part of a picnic supper of patés and cheeses. Ridiculously simple, it also has the added benefit of bringing a bit of theatre to the table as the knife is inserted and melted Camembert oozes out. The addition of the herbs adds a lovely dimension to a cheese that is already a favourite.

What you need…

1 x baking tray

250g round Camembert

1 round loaf (e.g. boule)

2 sprigs rosemary, leaves picked

3 sprigs thyme, leaves picked

Sea salt

Olive oil, to drizzle

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Sit the Camembert in its packaging on top of the bread in the centre, using it as a template to cut around. Set the cheese aside and continue to cut the circle so that it is about 4cms deep. Pull the circle of bread out of the middle to leave a snug hole in which to place your Camembert (packaging removed).

Cut the removed bread into chunks and set all but 2-3 of them aside. Pop the 2-3 chunks of bread into your food processor with the rosemary and thyme and whizz to make crumbs. Stir in some salt (I use rock salt as I enjoy the crunchy chunks).

Put the bread onto your baking tray and sprinkle over the crumbs. Drizzle with olive oil and pop into your oven for 20 minutes.  Then, add the reserved chunks of bread to the baking tray, cooking for a further 10 minutes.

Serve the cheese with a ceremonious deep cut into the middle and then use the baked chunks of bread to dip into the oozing yumminess! Delicious!

Tip…

This dish also works spectacularly with Vacherin cheese, but it is only easily available a few weeks each year and is a bit pricey.

Inspired by…

Waitrose Weekend

How easy…

Cut hole in bread. Insert cheese. Sprinkle with bits. Bake. Dead easy!

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