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Baked Camembert with Port & Red Onion Chutney

Baked Camembert with Port & Red Onion Chutney Suitable for Vegetarians

A whole French camembert wrapped in golden puff pastry and topped with garlic, rosemary and honey. Perfect for sharing with crusty bread. Includes a handmade port and red onion chutney.

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Tell Me More

  • Cook straight from frozen and serve with crusty bread for the perfect starter for sharing
  • It's all about dipping: take or tear a piece of soft, warm bread, dip it into the melted cheese, and add a small spoonful of chutney
  • This makes for an indulgent (if informal) starter, a luxurious dip at a casual drinks party, or can be part of a lunch or buffet alongside cold meats and salad. Don’t forget the Garlic Ciabatta or a freshly baked baguette for dipping

How We Make It At Our Kitchen

  • Our pastry chefs score a whole French camembert and top with chopped rosemary, honey and slices of fried garlic
  • It is then garnished with a sprig of rosemary, wrapped in puff pastry, and glazed with egg yolk so it bakes to a beautiful golden brown
  • The red onion chutney is made from red onions, Bramley apples, port, balsamic vinegar and demerara sugar

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,235 926
Energy (cal)296 222
Protein (g)11.7 8.8
Carbohydrate (g)18.2 13.7
of which: sugars (g)10.7 8
Fat (g)18.1 13.6
of which are saturates (g)9.7 7.3
Fibre (g)1.1 0.8
Sodium (g)0.47 0.35
Salt (g)1.175 0.875

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Camembert (46%) [Milk], Puff Pastry (23%) [Milk] (contains: Wheat Flour, Margarine (Vegetable Fat (Sustainable Palm), Water, Salt, Lemon Juice), Water, Salt), Port and Red Onion Chutney (22%) (contains: Port (23%) (contains: Preservative: Sulphur Dioxide)), Red Onions (22%), Demerara Sugar, Balsamic Vinegar (contains: Wine Vinegar, Concentrated Grape Must, Colour: Caramel, Antioxidant: Potassium Metabisulphite), Bramley Apples, Rapeseed Oil, Salt), Honey (7%), Free Range Pasteurised Egg Yolk, Garlic, Rosemary, Rapeseed Oil.

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Oven:

Preheat oven. Remove the camembert from all packaging and place directly onto a baking tray. Cook in the top of the oven.

Oven Settings

Fan 200°C, Electric 220°C, Gas Mark 7.
35 mins
Allow to rest for 5 mins before serving.

Microwave:

Chutney Only: Remove the lid and place loosely back on top of the sauce pot. Cook on full power for 1 minute, stir well and cook for a further 30 seconds.
850W
1 mins > stir > 30 secs
Ensure piping hot and allow the chutney to stand for 2 minutes before serving.

Extra Warnings:

Steam may be released when removing sauce lid.

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Eggs, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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