Warm up for winter this festive rosemary and cranberry baked camembert

CHRISTMAS is creeping up faster than we think, so now’s the time to start planning what you’ll batch-cook ahead of the festive season.

Start now by making a list of everything you’ll need to see you through Christmas and New Year, including batching your favourite festive food.

This week, both my tear-and-share Nutella and hazelnut Christmas tree, and rosemary and cranberry baked camembert, are perfect for those get-togethers with friends and family.

I’ll even show you how to make them up in advance so you can host without the hassle.

Rosemary & cranberry baked camembert

Serves 4

Prep: 5 minutes

Cook: 18-20 minutes


  • 1 whole camembert
  • 2 sprigs rosemary
  • 1 clove garlic
  • To serve:
  • 1 stick French bread
  • 2 heaped tbsp cranberry sauce

METHOD: Take your camembert out of all of the packaging and place it back in the little wooden box it comes in. Take a knife and make 5 or 6 pricks in the cheese top.

Slice the garlic clove into 5 or 6 pieces and add these into each hole, along with some sprigs of rosemary.

Place wooden lid on the cheese, then wrap in tin foil and place into a freezer bag.

Ready to freeze: Place the freezer bag with the cheese in the freezer, along with the bread stick.

Ready to cook: Remove the cheese and French bread from the freezer and allow the cheese to defrost in the fridge overnight.

Once defrosted, preheat the oven to 180C/160C fan/gas mark 4, unwrap the cheese from the foil and take the lid off the top of the cheese box.

Place into the centre of a large ovenproof dish in the oven for 18-20 minutes.

Cut up the bread into chunks, add to a baking tray and drizzle with olive oil. Add the tray of bread to the oven 5 minutes before the end of the cheese cooking time.

Once the time is up, remove the cheese and bread from the oven.

Scatter the bread around the melted cheese in the centre of the dish and spoon over 2tbsp cranberry sauce.

Then get dunking the bread!

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  • You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.

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