Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
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Summer Vegetable Tian veggies pictured plus: 1 Tbsp olive oil 1 tsp minced garlic 1 cup shredded Italian cheese Preheat the oven to 400 degrees. Saute onions and garlic with olive oil until softened. Thinly slice the rest of the vegetables. Assemble as pictured. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
- four big handfuls of kale - 1/3 of a cup of pomegranates - 1 ripe avocado - a handful of pumpkin seeds For the dressing - 1 tablespoon of olive oil - 1 teaspoon of teaspoon of tahini - 1 teaspoon of apple cider vinegar or 1 lime - 1 teaspoon of tamari - 1 lime