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Baked St Marcellin, sultanas and red chicory

Potted cheese with toast and salad on the side

Baked St Marcellin, sultanas and red chicory

Name: Baked St Marcellin, sultanas and red chicory
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Ingredients: 4 St Marcellin cheeses in ceramic pots (80g each, available at Waitrose); 1 large red chicory leaves separated; handful of watercress; toast or warm bread to serve; 100g caster sugar; 1 earl grey tea bag; ½ lemon juiced; 5g rosemary finely chopped; 5g thyme; 100g sultanas

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Easy

Prep: 15 mins

Cook: 7 mins

plus overnight infusing

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This elegant starter comes from Birmingham gastropub, The High Field. Make the earl grey-infused sultana purée a day ahead for optimal flavour

Gluten free

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Try our baked St Marcellin, sultanas and red chicory recipe, then check out our best cheese recipes, easy camembert toppers and baked brie in puff pastry recipe.

This recipe comes from The High Field pub, a couple of miles from Birmingham city centre in leafy Edgbaston. One of the Peach collection of pubs, the food is overseen by Trevor Blake and Paul Hunter-Finn with Sam Collins in the kitchen. Ingredients are well sourced, with pork from Jimmy Butler, seasonal game and a menu of pub dishes such as chicken schnitzel, anchovies and gremolata, and fish-packed pie.