Baked St Marcellin, sultanas and red chicory
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight infusing
- Easy
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- 4 St Marcellin cheeses in ceramic pots(80g each, available at Waitrose)
- 1 large red chicoryleaves separated
- handful of watercress
- toast or warm breadto serve
SULTANA PURÉE
- 100g caster sugar
- 1 earl grey tea bag
- ½ lemonjuiced
- 5g rosemaryfinely chopped
- 5g thyme
- 100g sultanas
Nutrition: per serving
- kcal326
- fat18.1g
- saturates13.3g
- carbs26.6g
- sugars24.8g
- fibre1.5g
- protein13.4g
- salt0.9g
Method
step 1
For the sultana purée, bring 100ml of water and the sugar to the boil in a pan until the sugar is dissolved. Remove from the heat, then add the teabag, lemon juice, rosemary and thyme. Infuse for 15 mins, then strain and add the sultanas. Leave to cool and infuse overnight. Drain the sultanas and blitz to a purée in a blender, adding 1-2 tbsp of the drained liquid if needed.
step 2
Heat the oven to 180C/fan 160C/gas 4. Put the cheese pots in the oven for 7 mins until the cheese starts to soften and warm through.
step 3
Put each pot on a plate and spoon the sultana purée on top. Add the chicory leaves and watercress. Finish with some toast or warm bread.
