Baked camembert...

Good food doesn't have to be complicated. Sometimes it's about putting something together that is quick yet tastes like a real treat. As I'm spending a few long days at TopDrawer at the moment, cooking a complicated meal in the evening is the last thing on my mind. On the other hand, I don't want to completely stuff myself with some quick-fix stodge which is so carb-heavy that it will floor me for the rest of the evening.

Now, as a committed cheese lover, this is heaven for me. Funny thing is, celery isn't usually one of my favourite vegetables, but I really love it in combination with baked camembert. Ok, I admit that as a dish, this is quite high in fat, but I really believe that a bunch of unrefined carbs will be worse for you than some cheese. So, after a busy day, this is a fab one to enjoy with some lovely company and a glass of wine. 

All you need to do is this: Get one good quality camembert. You can either leave it in the wood box or put it into a different dish like I did. Preheat your oven to 180C. Using a knife, make several cuts into the camembert and then drizzle around one and a half tablespoon of dry white wine onto it. Stick some fresh rosemary sprigs and thinly sliced little garlic batons into the incisions and then simply put your camembert into the oven for about 20 minutes or until it bubbles. Take out of the oven and serve immediately with fresh celery sticks or - if you insist - some crunchy baguette. That's it, simple and tasty.