gas 6. Roll out the pastry to make it
slightly longer (more than 40cm),
then halve to create 2 approximate
squares and put on the prepared
trays. Brush both pastry sheets
generously with honey, then cover
each one with baking paper and put
a baking tray on top to keep it flat
while baking (do it one at a time if
you don’t have enough trays).
2 Bake for 40-45 minutes or until
the pastry is cooked through.
Remove the tray weights and the top
sheets of paper, then brush the
pastry with more honey. Bake for 10
minutes more (uncovered) or until
crisp, golden and glossy, checking
every few minutes as the honey can
burn. Set aside to cool completely.
3 Meanwhile, to make the custard,
put the cornflour and sugar in a
heatproof bowl. Put the milk and
vanilla in a saucepan over a medium
heat and bring to just below boiling.
Gradually whisk the warm milk into
the cornflour mixture until smooth.
4 Soak the gelatine leaves in a bowl
of cold water for 5 minutes to soften.
5 Return the milk mixture to the pan,
then put over a medium heat. Add
the cream, then bring to the boil,
whisking until thickened. Squeeze
the excess water from the gelatine,
then add to the pan along with the
butter. Using a balloon whisk, whisk
until melted and combined. Remove
from the heat and whisk in the egg
yolks until smooth and combined.
6 Using a sharp serrated knife, trim
the pastry to fit the prepared square
tin. Put 1 piece, honey-side up, in the
tin. Pour the custard onto the pastr y,
then set aside for 15 minutes to cool
slightly. Lay the remaining piece of
pastry, honey-side up, on top. Cover
and chill overnight or until firm.
7 For the honeycomb, put the sugar,
honey and 2 tbsp water in a large
saucepan on a low-medium heat,
then stir to dissolve the sugar.
Increase the heat to high and bring
to the boil. Cook, without stirring,
for 5 minutes or until deep golden
and it reaches 154°C on the digital
thermometer. Remove from the
heat and let the bubbles subside.
Working quickly, add the bicarb,
stirringwitha woodenspoonto
combine(thehoneycombwillfoam).
Quicklypourintotheprepared
swissroll/brownietinandsetaside
tocoolcompletely.Whenreadyto
serve,removethehoneycombfrom
thepanandroughlychop.
8 Invertthesliceontoa boardthen,
usinga serratedknife,cutit into
pieces.Drizzlewithextrahoneyand
topwithhoneycombtoserve.
PERSERVING411kcals,19.6gfat
(10.9gsaturated),4.1gprotein,
54.2gcarbs(39.1gsugars),0.3gsalt,
0.5gfibreBakedcheesewithhoney,
granolaandryecrackers
SERVES4.HANDS-ONTIME 25 MIN,OVEN
TIMEABOUT1 HOURMAKE
AHEADKeep the cooled granola
and crackers in separate
airtight containers for up to
1 week. The recipe makes more
crackers than you need for 4 people.
FOOD
TEAM’S
TIPYou can also sprinkle the
rye crackers with any
chopped nuts, seeds or
spices you like before baking.- 250g camembert (in a wooden box)
- 1 small garlic clove, finely sliced
- 1 fresh rosemary sprig
- 2 bay leaves
- Splash dry white wine
- 1 tbsp runny honey, plus an extra
drizzle - Piece raw honeycomb (optional)
FOR THE SAVOURY GRANOL A
- 25g mixed seeds
- 50g buckwheat
- 50g rolled oats
- 1 tbsp runny honey
- 1 tbsp olive oil
- Finely grated zest ½ lemon juice
FOR THE RYE CRACKERS
- 150g rye flour
- 150g plain flour, plus extratodust
- 1 tsp sea salt
- 4 tbsp olive oil, plus extratobrush
YOU’LL ALSO NEED...
- 2 large baking sheets linedwith
reusable non-stick bakingliners;
compostable baking paper
1 Heat the oven to 200°C/180°Cfan/
gas 6. Mix all the ingredientsforthe
granola along with a pincheachof
salt and pepper, then spreadovera
baking tray and bake for 15 minutes,
stirring halfway through,until
golden and crisp. Set asidetocool
(see Make Ahead).
2 For the crackers, mix theflours
and salt in a large bowl. Makea well
in the centre and pour in145mlcold
water and the olive oil. Usingyour
hands, bring together intoa dough,
adding a little more waterif needed.
Tip onto a floured worktopandknead
briefly. Divide into 25 equalpieces,
then roll out each one as thinlyas
possible – any shape works.
3 Transfer the crackers tothelined
baking sheets, brush witha little
extra oil and sprinkle withsaltand
black pepper. Bake for 10minutes
until golden and cooked (you’llneed
to do this in batches). Transfertoa
wire rack to cool. Break upthe
crackers to serve (see MakeAhead).
4 Remove the cheese fromallits
packaging (keep the box base),
re-wrap in baking paper,thenput
back in the box base. Cuta crossin
the top of the cheese withthetipof
a sharp knife, then poke ina few
garlic slivers, the rosemaryandthe
bay leaves. Splash the cheesewith
the wine and add the 1 tbsphoney.
5 Wrap the cheese (in itsboxbase)
in foil to seal, then bake ona trayfor
20 minutes until gooey. Remove
from the foil, then servescattered
with the granola, a drizzleofhoney
and the raw honeycomb (ifusing),
with the crackers for dunking.
PER SERVING 603kcals,27.4gfat
(10.8g saturated), 21.7g protein,
62g carbs (6.2g sugars), 1.4gsalt,
6.4g fibre →deliciousmagazine.co.uk 65
special report.