Aubergine timbale

Ingredients 1 aubergine, 2 red bell peppers, 4 cherry tomatoes, 1 camembert, butter, 3 eggs

Serves: 4 Preparation: 1 hour

I recently bought some new pudding moulds and have been going timbale crazy lately. These aubergine timbales are absolutely lovely - meltingly soft aubergine, juicy roast tomatoes and peppers and succulent, gooey Camembert.

1) Slice the aubergines to half centimetre thick discs and sprinkle with salt. Leave to rest until you see dark juices beading the surface, then wipe away with kitchen towel.

2) Slice the top from a bell pepper and remove the core and seeds. Slice into slivers.

3) Slice the tomatoes in half and then into quarters. Slice the core and seeds from the tomato and then roast in the oven along with the peppers for 20 minutes at 200 degrees.

4) Melt a little butter in a frying pan and add the aubergine slices (I cook 4 at a time), turning immediately to allow them to soak up the butter evenly. Sizzle until the butter browns and is completely soaked up by the aubergine before turning again - then continue turning until the surface of the aubergine colours and the skin changes to a vibrant, shiny purple. Set aside to cool.

5) Rub the inside of the pudding moulds with a thin layer of butter, and then line the pudding moulds with the aubergine slices, starting with the base, then working up to sides. If you press firmly, the aubergine will stick together well.

6) Fill the cases with tomato, aubergine and globs of Camembert.

7) Crack the eggs into a bowl and whisk thoroughly, then pour over the other ingredients until each pudding case is full.

8) Bake in the oven for 10-12 minutes at 180 degrees, then turn out the timbales from the cases carefully and serve.

Double spinach pasta

Ingredients 400g Spinach, 150g Seeds of Change spinach pasta, 1 wheel camembert

Serves: 2 preparation: 15 minutes

I adore spinach, in my humble opinion there can never be too much of it on the menu, and when I was sent some Seeds of Change spinach pasta as a gift, I knew exactly how best to serve this. A gentle ooze of Camembert, the fresh softness of spinach - absolutely glorious. This recipe couldn't be quicker, or more simple but it's absolutely perfect in its simplicity.

1) Put the spinach pasta on to boil for 8 minutes in hot water.

2) Slice the lid from the Camembert and scoop out the cheese. Add to a pan with the spinach and stir on a low heat until a smooth sauce has formed.

3) When the pasta is ready, strain and add to the sauce, stirring through until it is evenly coated.

This works served hot, or cooled as a pasta salad - though I hesitate to use the word salad to something so indulgent!

Potato & camembert salad with poached pears & walnuts

Ingredients    Camembert, pears, red wine, walnuts, desiree potatoes, almond butter, honey, walnuts.

1) Prick the potatoes and boil them in hot salted water for 20 minutes. Strain and set aside.


2) Slice the flesh from 4 sides of a pear, leaving the core. Cut the pear slices into thirds and set aside.


3) Melt a generous knob of butter in a frying pan and add a glug of red wine. Set the pears skin side up in the pan and drizzle over with 2 tablespoons of honey.


4) Slice the potatoes into chunks and stir in the pears with enough of the sauce to glaze the potatoes. Cut the camembert into chunks and stir through along with some finely diced walnuts.

Baked Camembert

Ingredients    Camembert (I always buy Le Rustique by Jean Verrier)

If you like fondue - baked camembert is the perfect dip for you!


1) Remove the cheese from the box and slice the top layer of rind with a hot, sharp knife. 


2) Replace the "lid" of the cheese and return the cheese to the box.


3) Bake in the oven for 10-15 minutes, then serve with crudites.


I served this with Fudge's cheese straws with black pepper and mature cheddar  but it would also go wonderfully with carrot batons, sliced bell peppers or if you're insane, celery *shudders* (there should be no excuse for celery, it is repugnant)