Mash 200g of soft goat’s cheese with 200g of soft cheese and 50g of grated parmesan, plenty of seasoning and 2 tbsp of olive oil. Tip into a small, deep baking dish and sprinkle on some lemon zest and olive oil. Bake at 200C/180C fan/gas 6 for 30 mins. Sprinkle some parsley over to serve.
PER SERVING 129 kcals | fat 11.4G | saturates 6.7G | carbs 0.7G | sugars 0.7G | fibre 0.1G | protein 5.8G | salt 0.5G
Baked camembert in a cob
SERVES 12 | PREP 5 MINS | COOK 30 MINS | EASY
Cut a hole into the top of a round cob loaf that is 1cm larger than a ripe camembert, pull out the soft bread (about 2cm down), cut the loaf across the middle into segments and then tie back together with string. Put the camembert into the hole and cut a crosshatch into the top. Sprinkle over some thyme leaves and a little olive oil. Cover with foil. Bake at 200C/180C fan/gas 6 for 30 mins or until the cheese is bubbling, removing the foil for the final 5-10 mins. Spoon chilli jam over the cheese to serve.
PER SERVING 152 kcals | fat 6.5G | saturates 3.1G | carbs 15.3G | sugars 0.9G | fibre 1.2G | protein 7.6G | salt 0.7G
Baked feta with chipotle
SERVES 12 | PREP 5 MINS | COOK 30 MINS | EASY | GLUTEN FREE
Tip a 330g jar of passata into a baking dish and stir in 1 tbsp of adobo chilli paste, lay a block of feta in the centre and break it up a little. Scatter over ¼ sliced red onion and drizzle over 1 tbsp of Luchito chipotle chilli honey. Bake
at 200C/180C fan/gas 6 for 30 mins. Sprinkle over some coriander and finely chopped jalapeño to serve.
PER SERVING 69 kcals | fat 4.4G | saturates 2.9G | carbs 3.4G | sugars 3G | fibre 0.5G | protein 3.7G | salt 0.6G
