These individual baked camemberts are perfect with skewered seasonal vegetables to dip into the oozy soft cheese. Skewering the vegetables with rosemary stalks imparts a lovely aroma through the vegetables. This quick starter is easy to make. You can part-cook the vegetables on the hob of your Leisure range cooker then skewer them and cook the vegetables alongside the camemberts in the oven.

 Ingredients:

For the camemberts: 

  • 6 mini baking camemberts
  • 6 cloves of garlic, peeled
  • 6 small sprigs of rosemary

For the skewers:

  • 2 tsp olive oil
  • 2 tsp finely chopped fresh rosemary
  • 6 firm woody rosemary stalks
  • 12 Brussels sprouts
  • 2 parsnips, cut into thick rounds
  • 2 carrots, cut into thick rounds
  • 12 fresh cranberries

Method:

  • Preheat the oven to 180C.
  • Remove other packaging and place the camemberts back into their wooden boxes and place them on a baking tray. Score the top of each one with an x and poke a peeled clove of garlic into each one. Set aside.
  • Mix the oil and rosemary in a bowl.
  • Steam the sprouts, parsnips and carrots for a 5 minutes to soften and slightly cook through.
  • Using a knife, carefully sharpen one end of each rosemary stalk to a point.
  • Alternating, thread the part-cooked vegetables onto the rosemary skewers (it may be easier to pierce the vegetables with a metal skewer first), then brush liberally with the oil.
  • Place them on a baking tray and cook both the skewers and camembert for 10-15 minutes until the cheese is soft and the vegetables begin to turn crispy.
  • Serve each camembert with a sprig of rosemary. To eat, dip the vegetables into the melted cheese.

Created by Veggie Desserts for Leisurecooker.co.uk