Ingredients
- Everyday Favourites salted butter 60g
- Thyme, chopped 1g
- Black truffle oil 20ml
- Everyday Favourites squeezy clear blossom honey 60g
- Farmstead smoked rindless streaky bacon 80g
- Camembert 145g
- Baby hasselback potatoes 450g
- Everyday Favourites cranberry sauce 100g
- Rosemary 4g
- Crispy fried onions 12g
Method
- Place the butter, chopped thyme, truffle oil and honey into a saucepan and bring together until combined. Pour into a squeezy bottle and keep warm
- Cook the bacon without colour and allow to cool, cut into lardons
- Remove all the packaging from the camembert and place into an oven proof dish. Arrange 10 hasselback potatoes around it and then top with the butter mix, chopped bacon, 50g cranberry sauce and a few fresh rosemary sprigs
- Cook at 180˚c for 20-22 minutes then finish with crispy fried onions and more of the butter mix
- Serve with cranberry sauce dip
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