Make this gooey baked cheese even more indulgent with the help of whisky, maple syrup and nuts. Serve with toasted sourdough for a fabulous sharing starter.
2 x 250g vegetarian camembert
4 rosemary sprigs, torn
4 thyme sprigs, torn
50g mixed nuts, chopped
2 tbsp Scotch whisky
3 tbsp maple syrup
soda bread or sourdough, to serve (optional)
- 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.