This ultimate baked Camembert is Christmas on a plate. Cheese, meat and bread, what’s not to love? I usually serve this with a full cheese board a couple of hours after Christmas dinner, but it can be served any time you fancy it. First thing in the morning, why not? For lunch, why not? As a starter, sure, why not? As a snack, yep, that’s good too.

This dish is quite heavy on salt due to the pancetta and cheese, so if serving to little ones be mindful of the amount given.

It can be prepared ahead of time and then cooked when ready to serve. This is best served as soon as it’s made, so only cook when ready to eat.

INGREDIENTS

2 packs of raw smoked pancetta

1 camembert

1 round loaf of your choice. I like to use sourdough or a tiger loaf (who doesn’t like a tiger loaf), but I came across this loaf in Tesco and it was lovely.

METHOD

Preheat the oven to 180c (fan).

Take the loaf and make a bowl with it. Cut a across the top to make a lid. Set aside. Hollow out the middle, making sure to leave a good layer of bread for your camembert to sit on. Using the knife make little cuts around the edge of the bread – this will make it easier to tear when cooked.

In a frying pan fry the pancetta until golden brown. 

I cut the top off the camembert, but some people prefer not to. 

Add the cooked pancetta to the bread, pop the camembert on top. If there’s any left over fat in the pancetta pan, drizzle that on top. Pop the bread lid on.

Place bread onto a oven dish and cook for 20-30mins or until the camembert gets gooey. Serve immediately.

This is a tear and share meal, so pull up a chair, tear a piece and enjoy. Serve with my cranberry sauce.

If you make this recipe, remember to tag Logan’s Plate on social media and use #logansplaterecipes.