Recipes
Date posted: 01/09/2022
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