Click image for larger version

Serves: 4 as a light lunch or starter
Prep time: 10 minutes

So who doesn’t like a baked Brie or Camembert? The hot cheese acts like a fondue and is great to plunge bread into. What could be better than that? How about smothering the Brie with cranberry sauce, wrapping it with ruff puff pastry and baking the whole thing? Yup – I think that’s officially food heaven!

300g baby Brie (a Camembert would also be splendid)
1 portion of ruff puff pastry
1 tablespoon cranberry sauce or red onion marmalade
1 free-range egg yolk, beaten

Heat the oven to 220 ^oC/gas 7. Take the cheese out of the fridge and unwrap it before you start.

Cut the pastry in two and roll the first piece out into a circle on a floured surface, making it about 2cm bigger than the cheese. Roll the other piece slightly thinner and about 3cm bigger than the cheese.

Put the smaller pastry sheet onto a baking sheet and put the cheese in the middle. Spread the sauce or marmalade on top of the cheese. Dampen the pastry around the cheese with water. Lay the other sheet on top, smooth down to knock out any air bubbles and press the top pastry sheet onto the bottom. Trim around the edge with a sharp knife, leaving a 1 cm-border and rough the sides of the pastry up. Brush with the egg yolk and score lines in a swirling pattern from the centre of the pastry outwards.

Leave to rest in the fridge for 15 minutes.

Bake for 10 minutes and then turn the oven down to 180^oC/gas 4 and cook for 20 minutes or until the pastry is golden and puffed. Leave it to rest for 10 minutes before cutting it.