It’s time to show off those bread making skills with the love heart camembert.
• 800 g strong bread flour, plus extra for dusting
• 1 x 7 g sachet of dried yeast
• 3 x 250 g round Camembert cheeses
• ½ a bunch of fresh rosemary
• 3 cloves of garlic
1. Put the flour, yeast and 1 teaspoon of sea salt into the bowl of a food processor. Gradually pour in 500ml of tepid water and pulse for a few minutes until you have a ball of dough. Leave the lid on and prove in a warm place for 1 hour 30 minutes, or until doubled in size.
2. Line a large baking tray with greaseproof paper and dust with flour. Lightly draw the outline of a heart in the flour with your finger. Remove the box base from one Camembert and place it in the centre of the tray.
3. Divide the dough into four pieces, then each of those into 12, giving you 48 in total. One-by-one roll each piece into a ball and place on the tray, building out from the Camembert box to create your heart shape. Cover with a damp tea towel and leave to prove for another hour.
4. Preheat the oven to 180°C/350°F/gas 4. Cut the rind oﬀ the top of each Camembert leaving a 1cm rim (reserving the boxes for baking). Pick the tips oﬀ three rosemary sprigs and poke into the so cheeses, then peel and finely slice the garlic, drizzle with olive oil and poke those in too. Sprinkle each cheese with a pinch of sea salt and black pepper, then pop one in its box in the centre of the heart, and another on a separate tray. Reserve the third cheese for later.
5. Strip the remaining rosemary leaves and dot between the dough balls. Sprinkle with a good pinch of salt from a height, and drizzle with olive oil. Place the bread heart in the oven with the second cheese on the shelf below and bake for 30 to 35 minutes, or until the Camemberts are gooey and the bread is risen and golden. As soon as you serve the first two cheeses, bake the third one in its box for about 20 minutes, then swap with the eaten ones.
• 1 leek
• 1 Royal Gala apple
• 4 sprigs of fresh thyme
• 500 g minced pork
• ½ teaspoon mustard seeds
• 500 g puff pastry
• large free-range egg
1. Preheat the oven to 200°C/400°F/gas 6.
2. Wash, trim and dice the leek, core and dice the apple, then pick the thyme leaves.
3. Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
4. Roll out the pastry to 1cm thick and 34cm x 30cm. Halve lengthways and place a strip of mince down the centre of each.
5. Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
6. Score the tops and bake for 20 minutes, or until golden and cooked through.
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