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Cauliflower with anchovy and olives

10 minutes

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30 minutes

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Warm cannellini bean dip with parsnip chips

15–20 minutes

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Roast tomatoes with basil and goat’s cheese

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Ploughman’s pickle with Serrano ham

1 hours

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Baked camembert with salted potatoes

Baked camembert with salted potatoes

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

4 potatoes
2 cups canola oil
Sea salt
1 round Camembert

Method

Preheat the oven to 180°C. Thinly slice potatoes and fry in hot canola oil until golden. Remove using a slotted spoon, drain on kitchen paper and sprinkle with sea salt.
Meanwhile, wrap round Camembert in baking paper and bake for 10–15 minutes, or until warm and gooey. Serve immediately with the salty potato chips for dunking.

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Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Cauliflower with anchovy and olives

Tempura vegetables with home-made Aïoli

Warm cannellini bean dip with parsnip chips

Mexican refried beans

Gorgonzola and Serrano ham

Berry cola floats

Seared broccoli with chilli

Roast tomatoes with basil and goat’s cheese

Pear and lemon paste

Ploughman’s pickle with Serrano ham

Rose-petal jelly

Baked camembert with salted potatoes

Baked camembert with salted potatoes

Ingredients

Method