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It was actually introduced to me by my dad, who is without doubt the reason I am as adoring of food and cooking as I am.
Normally polishing off cheeses if a forte of mine, and my usual trick with Camembert is to bake it. Doing this is especially good after studding it with black garlic slivers, a coating of black pepper and a splash of white vino.
Little time and effort and good quality ingredients make this a real winner. Make sure you use good quality stock and high meat content sausages – and if you don’t like Toulouse then swap them for a more simple herbed sausage.
However, today I woke up feeling much better than I have been doing, and to celebrate this and my sore throat leaving me I decided to take a walk.
If like me, you’re one of the millions of people now feeling a little wobblier than usual and craving healthier nosh, you may be kicking off your new years eatings in the same way.
Read moreEvery day I’d return home and there’d be at least one new cake to eat. Sometimes more than one. One day when rooting around in the ‘naughty cupboard’ I found six cakes. I’m not kidding – six.
I’m convinced that this dish could rescue the cauliflower from plummeting popularity and sliding sales.
I came home earlier in the week and cooked a Thai prawn soup and some sticky jasmine rice, it’s a quick dish but by the time it was ready to eat it was dark and I couldn’t take a decent picture, so tonight I knew I was on for a bit of a challenge to get this ready in time.
It’s not that I don’t cook or like cakes, more that I’ve always been more of a savoury girl. But this is a beautiful cake that has a great texture, is incredibly moist and isn’t overly sweet.