Cheat’s raclette potato sheets
Bake a wheel of Camembert at 200°C until the inside is molten. Finely slice 1 potato per person and shallow fry in olive oil, butter and rosemary until crispy. Season the potatoes with sea salt, pile on a plate and pour the molten cheese over the crispy potatoes. Garnish with roughly chopped Italian parsley and serve with pickles.
Wrap chunks of goat’s-milk Camembert in fresh vine leaves to make small parcels. Sprinkle the parcels with olive oil and sea salt flakes and bake at 180°C for 10 minutes. Serve the parcels with poached pears and crushed toasted walnuts.
Cranberry Cambrieni with puff-pastry dippers
Break frozen puff pastry sheets into shards and place on a baking tray. Sprinkle with sea salt and black sesame seeds, then bake at 200°C until golden and puffed. Bake a wheel of Cambrieni at the same temperature for 20 minutes until molten in the centre, drizzle with cranberry sauce and serve with the puff-pastry shards.
Warm Camembert with brinjal chips and tomato salsa
Slice 2 brinjals into strips, place on a baking tray and drizzle with olive oil and sprinkle with sea salt. Roast at 200°C until crisp and golden. Bake 1 Camembert wheel at the same temperature for 20 minutes, or until the centre is molten. Serve the brinjal chips with the baked Camembert and a salsa of diced tomato, finely chopped chilli and basil.
Ciabatta skewers with chorizo crumbed Camembert
Bake a wheel of Camembert at 200°C for 8–10 minutes. Heat a little olive oil and butter in a pan and shallow fry 80 g finely chopped chorizo and 1 finely chopped clove garlic until the chorizo is crispy. Remove from the pan. Add a little more olive oil and butter to the same pan and toast 1 loaf torn ciabatta in batches until golden brown and crisp. Serve the croutons on skewers sprinkled with chorizo with the baked Camembert on the side