Jamie Oliver's Camembert Parcels

SERVES 4 | 651 CALORIES

Camembert parcels

• 200g Camembert cheese
• 100g shelled walnuts
• 1 bunch of fresh chives
• 1 lemon
• 4 large sheets of filo pastry
• (from a 270g pack)
• 1 tsp olive oil

Cranberry sauce

• 75g dried cranberries
• 1 pinch of ground cloves
• ½ tsp ground ginger
• 125ml port

Salad

• 1 pomegranate
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 1 red chicory
• 1 green chicory
• 1 eating apple
• 100g watercress

Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat

• Small pan, medium heat • Liquidizer

Tear the Camembert into the processor with the walnuts and half the chives

• Finely grate in the lemon zest and blitz until combined • On a clean surface, fold each sheet of pastry in half widthways • Add ¼ of the mixture across the bottom of one folded sheet in a sausage shape, push your thumb into the centre to make a space for the filling to expand as it cooks, and roll it up really loosely, like a long cigar • Repeat until you have 4 parcels • Rub each with olive oil and put into the frying pan, turning until golden and crispy

Put the cranberry sauce ingredients into the small pan with a splash of water and leave to bubble away • Halve the pomegranate and squeeze the juice from one half through your fingers on to a large platter • Add the balsamic, extra virgin olive oil, and a pinch of salt and pepper, then finely slice and scatter over the remaining chives • Finely slice the chicory bases and click the upper leaves apart • Coarsely grate or matchstick the apple, then add to the platter with the chicory and watercress

Blitz the cranberry mixture in the liquidizer until smooth (you may need to add a splash of water) • Pour on to a small platter or into a bowl and serve with the parcels for dipping • Toss the salad at the table, then hold the remaining pomegranate half cut side down over the salad and bash the back of it with a spoon so the seeds tumble on top.

Extracted from 15 Minute Minute Meals by Jamie Oliver, published by Penguin. Image © David Loftus, 2012. Recipe © Jamie Oliver, 2012. For more information, visit Jamie Oliver’s website.