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
Prep:5 mins
Serves 8 as a starter or as part of a buffet
2 x 250g vegetarian camembert4 rosemary sprigs, torn4 thyme sprigs, torn50g mixed nuts, chopped2 tbsp Scotch whisky3 tbsp maple syrupsoda bread or sourdough, to serve (optional)
STEP 1Heat 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.
