A recipe for griddled vegetables with gooey baked Camembert

Ingredients (serves 2)

1 x 250g boxed camembert

2 fat garlic cloves, sliced

Squeeze of runny honey

½ red pepper

½ orange pepper

½ yellow pepper

10 closed cap mushrooms, quartered

100g sugar snap peas

100g baby corn

10 spring onions

For the marinade

5 tablespoons rapeseed oil

Zest and juice of 1 large lemon

1 teaspoon freshly ground black pepper

½ teaspoon salt

½ teaspoon red pepper flakes

½ teaspoon garlic powder

Method

Preheat your oven to 200C/400F/Gas 6.

Remove the Camembert from its box, unwrap and discard the waxed paper, return the cheese to the box.

Score the top of the cheese with a sharp knife and poke the slices of garlic into the cuts, push down so they are below the surface. Drizzle the top of the cheese with honey.

Cover loosely with tin foil and bake in the oven for 20-25 minutes.

While the cheese is cooking, cut the peppers into thin slices, quarter the mushrooms and trim the sugar snap peas, baby corn and spring onions.

In a large bowl whisk together the marinade ingredients, taste and adjust the seasoning if necessary. Tip all the prepared vegetables into the bowl and toss to coat. Leave to one side.

Ten minutes before the cheese is ready to come out of the oven place a griddle pan on a medium high heat. Remove the vegetables from the marinade with a slotted spoon, reserving any remaining marinade, and add them to the griddle pan. You aren’t trying to cook the vegetables, you just want to get a few char marks on the skins so keep turning them every now and then. After 2-3 minutes tip the vegetables back into the bowl and toss, the hot vegetables will soak up any remaining marinade.

Carefully remove the cheese from the oven and transfer to a large serving plate or board. Arrange the griddled vegetables around the cheese and finish with a sprinkling of lemon zest and some freshly ground black pepper.