About the Recipe
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Ingredients
3½ tbsp Mary Berry’s Honey & Balsamic Dressing
500g baby new potatoes
250g baking camembert
1 tbsp clear honey
50g rocket
½ red pepper, diced
50g cucumber, sliced
Edible flowers (optional)
Preparation
Step 1
Preheat the oven to 190 °C, gas mark 5.
Step 2
Cook the potatoes in boiling water for 15 minutes until just tender, drain and transfer to a roasting tin, toss in 2 tbsp honey & balsamic dressing and roast for 20-25 minutes until golden.
Step 3
At the same time, place the cheese in a dish or back into the wooden tray and place on a small baking tray, bake for 20 minutes alongside the potatoes. Make a large cross in the cheese skin and peel back, drizzle with ½ tbsp dressing and the honey and return to the oven for 5 minutes. Thread potatoes onto 4 wooden skewers.
Step 4
Toss the rocket in the 1 tbsp dressing and garnish with pepper, cucumber and edible flowers, if using. Serve with the cheese and potato sewers.
Cook's Tip!
For a quick snack, serve the cheese and salad with crusty bread.