Truffled mushroom pâté
Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons
Whisky & nut baked camembert
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 as a starter or as part of a buffet
Skip to ingredients
- 2 x 250g vegetarian camembert
- 4 rosemarysprigs, torn
- 4 thymesprigs, torn
- 50g mixed nutschopped
- 2 tbsp Scotch whisky
- 3 tbsp maple syrup
- soda breador sourdough, to serve (optional)
Nutrition: Per serving
- kcal248
- fat17g
- saturates9g
- carbs6g
- sugars5g
- fibre0.1g
- protein15g
- salt0.9g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Chop the cheese into chunks and divide between eight ramekins. Mix the herbs with the nuts. Splash the whisky over the cheese, then top with nuts and drizzle over the maple syrup. Put on a baking sheet and bake for 15-20 mins or until soft. Serve with soda bread or toasted sourdough, if you like.
