Spiced beetroot chutney
Serve this vividly coloured beetroot and orange chutney with cheeses and cold meats. It's delicately spiced with cinnamon, cloves and coriander seeds.
Baked cheese with quick walnut bread & pears
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 English camembertor brie-type cheese in a box
- drizzle of walnut oil
- 3 pearscored and thinly sliced
For the bread
- 300g plain flour
- 200g wholemeal flourplus a little extra for dusting
- 1 tsp salt
- 2 tsp bicarbonate of soda
- 100g walnutsroughly chopped
- 284ml carton buttermilk
- 50ml olive oil
- 150ml milk
Nutrition: per serving
- kcal966
- fat47g
- saturates14g
- carbs108g
- sugars19g
- fibre10g
- protein35g
- salt3.76g
Method
step 1
Heat oven to 220C/200C fan/gas 7. To make the bread, mix the flours, salt, bicarbonate and the walnuts in a mixing bowl. Then stir in the buttermilk and oil, followed by enough milk to make a very soft, sticky dough.
step 2
Dust a baking tray with wholemeal flour and shape the dough into a round, flat-ish loaf on it. Dust with a little more flour, slash the top a few times and bake for 30-35 mins until risen, crusty and cooked through – it should sound hollow when you tap the bottom of it.
step 3
Cool bread to just warm (or leave to cool completely if preparing ahead), then get the cheese ready. Unwrap the cheese and put back into the box. Tie string around the box in case the glue melts in the oven. Drizzle the cheese with walnut oil, season, then put in the oven for 10 mins. Serve with slices of the warm walnut bread and pears.
