Preheat the oven to 220oC/ Fan 200oC/Gas 7. To make the soda bread: Put half the walnuts in a bowl, add remaining dry ingredients and mix well. Stir in the oil, yogurt, 3 tbsp milk and mix to form a soft dough – add more milk if it needs it. Lightly knead until it is just smooth.
Divide the mixture into 16 pieces each about 38g, then roll out each on a lightly floured surface to make the sticks about 24cm long. Brush the bread sticks with milk, then roll in the remaining chopped walnuts.
Place a little apart on a baking tray and bake for 20 minutes or until golden. Cool on the tray.
For the cheese: Remove the camembert from the wrapper and cut in half horizontally. Place the base in an 18cm round baking dish spoon over 2 tbsp chutney and half the walnuts.
Lift the top of the Camembert back in place, rind up and cut criss cross lines on top. Spoon over the remaining chutney and finish with the remaining walnuts and the sprigs of thyme. Drizzle with a little oil and a sprinkle of sea salt.
Bake at 220oC/ Fan 200oC/Gas 7 for 15 minutes or until bubbling and melted. Carefully place the hot cheese in the centre of a board or platter and surround with the breadsticks. Serve straight away.
For the walnut and soda bread sticks
50g walnut pieces, finely chopped
125g wholemeal flour
125g plain white flour
1 tsp bicarbonate of soda
1 tsp cream of tartar
1/2 tsp salt
2 tbsp olive oil
150ml natural yogurt
3-4 tbsp milk plus extra for glazing
For the sticky fig Camembert:
1 (250g) Le Rustique Camembert
3 tbsp fig chutney
25g walnut pieces
a few sprigs fresh thyme
View Method
Recipe Method
Preheat the oven to 220oC/ Fan 200oC/Gas 7. To make the soda bread: Put half the walnuts in a bowl, add remaining dry ingredients and mix well. Stir in the oil, yogurt, 3 tbsp milk and mix to form a soft dough – add more milk if it needs it. Lightly knead until it is just smooth.
Divide the mixture into 16 pieces each about 38g, then roll out each on a lightly floured surface to make the sticks about 24cm long. Brush the bread sticks with milk, then roll in the remaining chopped walnuts.
Place a little apart on a baking tray and bake for 20 minutes or until golden. Cool on the tray.
For the cheese: Remove the camembert from the wrapper and cut in half horizontally. Place the base in an 18cm round baking dish spoon over 2 tbsp chutney and half the walnuts.
Lift the top of the Camembert back in place, rind up and cut criss cross lines on top. Spoon over the remaining chutney and finish with the remaining walnuts and the sprigs of thyme. Drizzle with a little oil and a sprinkle of sea salt.
Bake at 220oC/ Fan 200oC/Gas 7 for 15 minutes or until bubbling and melted. Carefully place the hot cheese in the centre of a board or platter and surround with the breadsticks. Serve straight away.
