Baked vacherin with roasted bread, potatoes and cornichons

20 MINUTES | SERVES 2

EASY |

Vacherin is a seasonal delight, arriving in the shops from October. From France and Switzerland, these soft cheeses are girdled in wooden boxes made from spruce trees.

V

ripe vacherin (or use camembert) 250g cheese in a wooden box

white wine 2 tbsp

thyme 1 sprig

TO SERVE

small potatoes (such as baby or new) 300g

Little Gems 2, leaves separated

eating apple (such as Russet) 1, cored and sliced

celery 3 sticks, pale inner heart complete with any leaves, thinly sliced

walnuts 30g, toasted and roughly chopped white wine or cider vinegar 1 tbsp

walnut oil (or sunflower oil) 3 tbsp day-old baguette or ciabatta Ω, torn into pieces

olive oil 3 tbsp cornichons or gherkins 150g

• Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes in well-salted water for 12-15 minutes or until tender. Drain, return to the pan, cover and keep warm.

• Put the lettuce, apple, celery and any celery leaves, and walnuts in a bowl. When ready to serve, dress the salad with the vinegar and walnut oil, and season well.

• Take the cheese out of the box and remove any paper wrapping before returning the cheese. Score a thin ring around the top of the cheese (this will make it easier to remove the top later). Pierce the top of the cheese a few times with a sharp knife, drizzle over the wine, add the thyme and replace the lid of the box.

• Put the bread on a baking tray and add the olive oil. Bake the bread and the cheese at the same time, baking the bread for 10-15 minutes or until roasted and crisp, and the cheese for 15 minutes until molten.

• Take the lid off the cheese box and serve with the bread, potatoes and cornichons for dunking. Serve the salad on the side.

PER SERVING 1,136 KCALS | FAT 77.7G

SATURATES 23.5G | CARBS 63G | SUGARS 12.3G

FIBRE 9.5G | PROTEIN 39G | SALT 3.8G