Lindsay Radcliffe is the author of food blog, The Feast. She lives in a tiny cottage in a bustling Hampshire village and loves to try out new French recipes in her kitchen.
“This is one of my go-to recipes for feeding unexpected guests with very little effort,” she says. “I always keep a wheel of soft cheese, like Camembert, Mont d’or or Tunworth in the fridge, along with a chilled bottle of Mirabeau La Folie, just in case any unexpected festive friends show up demanding to be fed.”
Lindsay says this recipe can easily be adapted to what you have on hand and is equally as delicious with thyme or chilli flakes. Adding the rosé or white wine adds a fondue flavour – yum!
- 1 whole camembert/Mont d’or/Tunworth (in its box)
- 1 garlic clove, crushed
- 1 sprig of rosemary
- 2 tbsp rosé or white wine
1Preheat the oven to 180C.
2Remove any packaging from the cheese and place it back in its box, putting the lid under the base for extra support. Use a sharp knife to score the top of the cheese in a lattice pattern. Push the garlic clove and rosemary into the cheese and pour in the wine.
3Bake in the preheated oven for about 25 minutes, until the centre is soft.
4Serve immediately with fresh baguette, biscuits, figs, grapes, cranberry compote and a glass of Mirabeau La Folie.