Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

follow on twitter

Baked Camembert with pumpkin dippers and crudités

  • Serves 8
  • Prep 40 mins
  • Total time 1 hr, plus chilling
5.0/5 rating (1 votes)
Baked Camembert with pumpkin dippers and crudités
Baked Camembert with pumpkin dippers and crudités

step by step

  • 1Preheat the oven to 190°C, fan 170°C, gas 5. For the pumpkin dippers, whiz the flour, butter, Parmesan and smoked paprika together in a food processor until the mixture looks like breadcrumbs (or rub together by hand in a bowl). Bring together into a ball of dough, adding a few drops of milk if it seems too crumbly. Shape into a disc, wrap in clingfilm and leave to rest in the fridge for 15 minutes.
  • 2Roll out the dough on a lightly floured surface to about 3mm thick, then stamp out pumpkin shapes with a cutter. Transfer the pumpkin shapes to lined baking trays, re-rolling the trimmings to cut out more biscuits until all the dough is used up. With a 6.5cm pumpkin cutter, you should get about 32 biscuits. Press pumpkin seeds into each biscuit for eyes, and sunflower seeds for teeth. Bake the biscuits for around 10 minutes until they're just beginning to colour around the edges – they should still be slightly soft in the centre, as they will crisp up further as they cool. Cool on a wire rack.
  • 3For the baked Camembert, unwrap each cheese round and pop it back in the base section of the box. Tie string around the outside of each box to secure it (glued boxes can come undone in the heat of the oven). Cut a cross in the top of each cheese, scatter with the sliced garlic and rosemary sprigs, season with freshly ground black pepper and drizzle with the wine or Vermouth. Put them on a baking tray and bake in the oven, uncovered, for 15-20 minutes until gooey.
  • 4Pile the celery, radishes and cornichons into bowls or onto a board with the baked Camembert and serve with the pumpkin dipper biscuits to dip into the molten cheese.
  • Recipe photograph by Tara Fisher

Get ahead

The biscuits will keep in an airtight container for up to 1 week.

You will need

  • 2 x 250g rounds Taste the Difference French Camembert
  • 1 garlic clove, thinly sliced
  • a few small sprigs of fresh rosemary
  • 2 tbsp white wine or dry Vermouth

For the pumpkin dippers

  • 150g plain flour, plus extra for dusting
  • 100g soft unsalted butter
  • 150g freshly grated Parmesan
  • ½ tsp smoked paprika
  • a little milk, if needed
  • 1 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds

To serve

  • celery stalks, a bunch of radishes, trimmed, and cornichons

+ Nutritional Information