Baked Camembert with Port & Red Onion Chutney

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.

£8.50 450g (450g)

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The chutney is microwave only.

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)	1,360	1,020
Energy (cal)	326	245
Protein (g)	11.8	8.9
Carbohydrate (g)	24.3	18.2
of which: sugars (g)	16	12
Fat (g)	17.9	13.4
of which are saturates (g)	9.8	7.4
Fibre (g)	1	0.8
Sodium (g)	0.54	0.4
Salt (g)	1.35	1

Please Note: The details above are correct as of 25 January 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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).

Camembert (46%) [Milk], Puff Pastry (23%) (Wheat Flour, Water, Sustainable Palmfat, Salt), Port and Red Onion Chutney (22%) (Demerara Sugar, Balsamic Vinegar (Wine Vinegar, Grape Must, Colour: Caramel, Antioxidant: Potassium Metabisulphite), Port (Preservative: Sulphur Dioxide), Rapeseed Oil, Red Onions, Bramley Apples, Salt), Honey (5%), Free Range Pasteurised Egg Yolk, Garlic, Rosemary, Rapeseed Oil.

Please Note: The details above are correct as of 25 January 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

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.

Defrost Instructions:

Not suitable for cooking once defrosted.

Extra Warnings:

Steam may be released when removing sauce lid.

Please Note: The details above are correct as of 25 January 2021 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 25 January 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.