The days are getting shorter, the clocks will soon change and the sunshine more often than not fades to the chill of an autumn evening. Twice this week I've woken up to frost in the grass and ice on my car windscreen.
In this weather, I want to close all the windows, lay a roaring fire, listen to the wind whirl out on the deck and curl up with a good book and a plate of something low in effort and high in comfort value. Hot burbling cheese, crunchy nuts and not too much faffing around to throw together. Quite perfect.
This is not so much of a recipe, more of a suggestion:
Baked Camembert with Cranberries and Hazelnuts
1 whole camembert (the type that comes in a wooden box)
1 handful of dried cranberries
1 handful of chopped hazelnuts
Around 2oz dark muscovado sugar
Remove the camembert from its box and wrapper. Slice a thin layer of rind off the top of the cheese and replace the cheese in its box.
Scatter the cranberries and hazelnuts on top of the cheese and sprinkle sugar over the whole lot.
Bake in the oven for around 15 minutes at 180C until glazed and bubbling.
Serve with chunks of baguette or wedges of pita bread, boiled baby new potatoes, steamed asparagus or home made oatcakes.