Indulge in the ultimate festive sharing experience with this stunning baked Camembert with a cheese bread wreath – a show-stopping party centrepiece perfect for your Christmas Canape spread or grazing board. A bubbly cheese centre is surrounded by golden pull-apart rolls made from strong white bread flour, shaped into dough balls, brushed with egg wash, and seasoned with fragrant Maldon Garlic Sea Salt flakes, garlic slices, and thyme sprigs. Proved in a warm place to rise and baked to perfection, these golden rolls are ideal for dipping bread into the molten Camembert, especially when paired with chive butter, chutney, or relish.
How to Make Baked Camembert with Sharing Bread
Step 1 – Make the Dough
Add flour, yeast, Maldon Garlic Sea Salt, thyme leaves, olive oil and warm water to a stand mixer bowl.
Mix on low with a dough hook until combined, then medium for 5–7 minutes until smooth and stretchy. You know the dough is ready when it’s elastic and passes a gentle ‘windowpane’ test.
Step 2 – First Rise
Transfer to a lightly oiled bowl, cover with a tea towel and prove in a warm place for 1–1.5 hours, until doubled. The dough should feel pillowy and leave a slight indent when pressed.
Step 3 – Shape the Sharing Bread
Knock back the dough briefly. Divide into 20 balls (about 40–45g each) for even baking.
Step 4 – Arrange and Second Prove
Line a large baking sheet with parchment. Place a heatproof bowl in the centre (a few cm wider than the camembert).
Arrange dough balls around the bowl with a little space between each. Cover and prove 30 minutes, until puffed.
Step 5 – Bake the Rolls
Preheat oven to 200°C fan. Brush dough with beaten egg.
Bake 25–30 minutes until risen and golden on top and underneath. Cool slightly on the tray. The baked rolls should sound hollow when tapped on the base.
Step 6 – Bake the Camembert
Unwrap the camembert and place back in its (oven‑safe) wooden box, lid off. Score the top and insert garlic slices and thyme. You should only bake in a wooden box that states it’s oven-safe; remove all plastic/foil.
Place on a small tray and bake 10–15 minutes until the centre is melted and oozy.
Step 7 – Make the Chive Butter
Melt butter in a small pan. Stir through chives and a pinch of Maldon Garlic Sea Salt.
Step 8 – Finish and Serve
Brush warm rolls with chive butter. Set the baked camembert in the middle and serve immediately with chutney or relish for dipping.
Tips & FAQs
Tips
Keep the Camembert in the box. Bake the Camembert in it’s wooden cheese box (without the plastic wrap) to help it hold it’s shape and contain the melted cheese. Make sure that the box is marked oven-safe.
Score the top of the Camembert. Lightly score the top of the cheese and insert garlic slices and thyme sprigs for extra flavour.
Egg wash your rolls for shine. Brush the rolls with egg wash before baking to get that beautiful golden roll finish.
Season the rolls generously. Sprinkle Maldon Garlic Sea Salt flakes over the dough before baking for a punch of flavour and crunch.
FAQs
Best cheese for baked camembert? Use a 250g camembert in a wooden, oven‑safe box. Brie works, but camembert melts more evenly and has a stronger aroma.
What temperature and how long to bake camembert? Bake at 200°C fan for 10–15 minutes until the centre is soft; timing varies by brand and fridge temperature.
Can you bake camembert in the box? Yes, if it’s a wooden box marked oven‑safe. Otherwise, place the cheese in a small ovenproof dish.
Make‑ahead options? Shape the dough balls, cover and refrigerate up to 12 hours. Bring to room temp, then prove 30–45 minutes before baking. Rolls can also be baked earlier in the day and rewarmed.
Freezing the bread? Freeze baked, cooled rolls up to 1 month. Reheat from frozen at 180°C for 8–10 minutes.
How to keep the centre gooey for longer? Serve immediately, pre‑warm the serving plate, and keep the camembert on a small tray to retain heat.
Serving Suggestions
Pile onto a large board with chutney, cornichons, grapes and cured meats for a party centrepiece.
Add roasted garlic cloves, honey‑roasted nuts or a drizzle of hot honey over the camembert.
Scale up: Bake two wheels of camembert in separate boxes and double the dough for larger gatherings.
Storage & Reheating
Bread rolls: Store in an airtight container at room temperature for 1–2 days. Reheat at 180°C for 5–7 minutes until warm and crisp.
Leftover camembert: Best enjoyed fresh. If needed, cool quickly, refrigerate up to 2 days and reheat gently until molten. Always follow food safety best practice.
Have You Tried This Festive Baked Camembert with Sharing Bread?
Tell us how it went in the comments and tag your creations with #MaldonSalt. For more crowd‑pleasing party starters, browse our Christmas recipes collection.
If you’re looking for the ultimate side dish to elevate steaks, roast chicken, or even your Christmas dinner, fondant potatoes are pure luxury on a plate! Using Maris Piper potatoes (or Yukon Gold as an US alternative), these beauties are cut into thick rounds, about 1.5-inch slices, to create the perfect balances of golden crust and a creamy, fluffy centre.
The magic begins in a heavy-based pan or cast iron skillet, where butter foaming gently kisses the potatoes as you baste them to perfection. Aromatic garlic cloves, rosemary sprigs, and thyme sprigs infuse every layer with deep, savoury notes. After searing, you’ll reduce stock until it forms a rich glaze that clings to each piece like velvet.
Season generously, finishing with a pinch of smoked sea salt – Maldon Smoked Sea Salt flakes add a subtle, earthy whisper that makes this dish unforgettable.
How to Make Fondant Potatoes with Garlic, Rosemary & Thyme
Step 1 – Prep and Sear
Pat the potato rounds dry. Preheat a large heavy‑based or cast‑iron pan over medium‑high.
Add olive oil; when shimmering, arrange potatoes cut‑side down in a single layer.
Tip: Don’t crowd the pan; work in batches if needed for even crust.
Step 3 -Add Flavour and Baste
Add butter; when foaming, add crushed garlic, rosemary and thyme.
Tilt the pan and baste the potatoes for 30–60 seconds.
Step 4 – Simmer in Stock
Carefully pour in stock around the potatoes (aim for liquid to come halfway up the sides).
Cover and gently simmer 20–25 minutes until fork‑tender and the stock has reduced to a glossy, buttery glaze.
Cue: A skewer should slide in easily; edges remain intact with a creamy centre.
Step 5 – Finish and Serve
Discard woody herb stalks. Taste the glaze; finish with a pinch of Maldon Smoked Sea Salt. Serve immediately.
Tips & FAQs
Tips
Use evenly sized rounds for consistent cooking; trim ends to create flat surfaces.
If your pan is oven‑safe, you can finish covered at 200°C/180°C fan (400°F) for 15–20 minutes instead of stovetop.
Stock should reach halfway up the potatoes; increase slightly if using a wider pan.
For extra smokiness, finish with a light sprinkle of Maldon Smoked Sea Salt flakes just before serving.
FAQs
What are the best potatoes for fondant potatoes
Floury/waxy‑all‑rounders like Maris Piper or Yukon Gold hold shape yet turn creamy inside
How long do fondant potatoes take to cook?
About 30 minutes total: 8–12 minutes to brown, then 20–25 minutes to simmer until tender.
Can you make fondant potatoes ahead of time?
Yes—brown and simmer until just tender, cool in the glaze, then reheat gently with a splash of stock and a fresh knob of butter.
Can this be vegetarian or vegan?
Vegetarian: use vegetable stock.
Vegan: swap butter for plant‑based block and use vegetable stock.
Serving Suggestions
Serve alongside steak, roast chicken, lamb, or festive mains.
Spoon over pan juices; add chopped chives or parsley for freshness.
For entertaining, cut smaller 2.5 cm / 1‑inch rounds and present on a platter with extra smoked sea salt.
Storage & Reheating
Fridge: Store in an airtight container with leftover glaze for up to 3 days.
Reheat: Pan with a splash of stock over medium‑low, basting until hot; or oven at 180°C/160°C fan (350°F) covered for 10–12 minutes. Avoid microwaving to keep edges crisp.
Bring warmth and depth to your Christmas dinner with this classic side dish: tender red cabbage, gently braised low and slow in a heavy-based pot until glossy and fragrant. The secret lies in the sweet-sour balance – a splash of red wine vinegar and a touch of soft brown sugar, paired with apple slices for natural sweetness. Finish with a generous sprinkle of Maldon Original Sea Salt flakes for that perfect crunch and freshness.
This dish is a make-ahead dream – leftovers reheat gently and taste even better than next day. A vibrant, spiced companion to roast meats, it’s the side that completes the festive table.
How to Make Red Cabbage with Christmas Spices
Step 1 – Soften the Onion
Warm olive oil and half the butter in a large heavy‑based pot over medium heat.
Add onion and a pinch of Maldon Sea Salt; cook 10–15 minutes, stirring occasionally, until softened and lightly browned.
Step 2 – Bloom the Spices
Add cinnamon, grated nutmeg and ground cloves; fry 1 minute until fragrant.
Step 3 – Add Cabbage and Coat
Add sliced red cabbage; toss to coat in the spiced, buttery mixture.
Step 4 – Add Apple, Sugar and Vinegar
Stir in apples, soft brown sugar and red wine vinegar until evenly combined.
Step 5 – Braise Gentle
Reduce heat to low, cover and cook 30–40 minutes, stirring now and then, until the cabbage is tender but not mushy and the liquid has reduced to a light glaze.
Step 6 – Finish and Season
Stir in the remaining 25g butter. Taste and adjust with more sugar, vinegar or Maldon Sea Salt to balance sweet‑sour seasoning.
Tips & FAQs
Tips
Slice cabbage evenly for consistent cooking; remove the tough core.
Sweet‑sour balance: start with the listed sugar and vinegar, then adjust at the end.
To prevent bitterness, keep heat low and cook gently; add a splash of water if the pan looks dry.
Make‑ahead friendly: flavours deepen after resting.
FAQs:
How long to cook braised red cabbage?
About 1 hour total: 10–15 minutes to soften the onion, then 30–40 minutes covered on low until tender.
Can you freeze braised red cabbage?
Yes. Cool completely, pack in airtight containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
What apples work best?
Firm, sweet‑tart eating apples (e.g., Braeburn, Gala, Jazz) hold shape and balance acidity.
Can I make this vegan?
Absolutely—use olive oil or plant‑based butter instead of dairy butter and season with Maldon Original Sea Salt.
Serving Suggestions
Serve alongside roast turkey, ham, pork belly or goose; it cuts through rich mains.
Bring bold flavours and vibrant colour to your Diwali table with Romy Gill’s whole roasted spiced cauliflower, a showstopping dish that’s as nourishing as it is festive. Marinated in a fragrant homemade spice blend and roasted until golden and tender, the cauliflower is served atop of a creamy bed of homemade hummus, creating a beautiful contrast of textures and tastes. .
The final flourish – a sprinkle of Himalayan Pink Salt, Selected by Maldon – adds a delicate mineral depth that enhances every bite. This dish is a celebration of spice, warmth, and togetherness, perfect for sharing with loves ones during the Festival of Lights.
How To Make a Whole Roasted Spiced Cauliflower Served on Hummus?
Photography by Matt Inwood
Start by making the spice blend. Place all the listed ingredients into a blender, blitzing until it becomes a fine powder. Pour into a small dish and keep aside.
In a bowl, add the spice blend and oil together and whisk it. Rub the blend all over the cauliflower evenly. Transfer to a baking tray with parchment paper underneath, and leave aside for 15 minutes at room temperature, to marinate.
In the meantime, pre-heat the oven at 200 degrees.
Cover the marinated cauliflower with foil before placing in the oven. Cook for 25 minutes. After 25 minutes remove the foil and cook for another 20 minutes. Please note, that all ovens are different, so if it needs another 5 minutes then please do give an extra 5 minutes to ensure the cauliflower is roasted evenly.
Whilst the cauliflower is cooling, make the hummus. Place all the listed ingredients into a a blender and blitz until it becomes a creamy thick paste.
Add a generous spoonful of hummus onto the plate, placing the whole roasted cauliflower on top.
Serve with roasted cauliflower and small handful of green roasted pumpkin seeds.
Celebrate Diwali with a burst of spice and tradition in every bite – Romy Gill’s spicy Bonda balls are the ultimate festive snack. These golden, crispy potato balls are packed with red onions, coriander, green chillies, and warming spices, then deep-fried to perfection. What makes them truly special is the finishing touch: a pinch of Maldon Sea Salt flakes, which enhances the bold flavours and adds a delicate crunch.
Inspired by Romy’s Indian heritage and love for vibrant, seasonal cooking, these naturally vegan treats are perfect for sharing with friends and family during the Festival of Lights. Serve them with your favourite chutney and let the celebrations begin.
How To Make Spicy Bonda Balls
Photography by Matt Inwood
Peel and diced the potatoes and then boil until they are soft and cooked. Drain the water, place them in a large mixing bowl and leave it cool down. Once the potatoes are cooled down, mash them.
Add rest of the ingredients into the bowl, expect the oil. Mix them well and shape them into 20 golf sized balls.
Place them on a baking tray and leave them in the fridge from 15 minutes.
After 15 minutes remove the tray from the fridge and leave it outside. Pour oil in a heavy-based medium size saucepan. Heat the oil over medium heat to 180 degrees. Add the Bonda balls to the hot oil, in batches. Cook evenly all sides for 3-4 minutes until golden brown on all sides.
Serve hot with any chutney of your choice. Romy serves her Bonda balls with mint and coriander chutney.
This Diwali, elevate your festive baking with a bold twist on tradition – Romy Gill’s savoury shortbreads infused with fragrant curry leaves and earthy nigella seeds. These buttery bites are delicately seasoned with a pinch of Maldon Sea Salt flakes, adding a clean finish that enhances every flavour.
Inspired by the vibrant spices of Indian kitchens and the warmth of celebration, Romy’s recipe brings together East and West in a beautifully balanced treat. Perfect for gifting, sharing, or simply savouring with a cup of chai as the diyas glow.
How To Make Shortbread with Curry Leaves and Nigella Seeds
Heat oil in a pan, once hot add the curry leaves,. Once they crisp up, remove from the pan and keep aside.
Beat the butter and the sugar together is mixing bowl until smooth.
Stir in the flour, Maldon Sea Salt flakes, nigella seeds and the fried curry leaves mix well. Once everything has combined well, knead the dough just enough so that the mixture comes together into a smooth ball of dough.
Sprinkle the flour on a clean surface, use a rolling pin to gently roll out. Once it is rolled out enough, cut into round circles and place onto a baking tray lined with the baking paper. Sprinkle with caster sugar and chill in the fridge for 15 minutes.
Pre-heat the oven 170 degrees. Bake in the oven for 15 minutes, and then turn the tray and cook for another 10 minutes or until pale golden brown. Set aside to cool on a wire rack.
Ed Cudlipp, also known as ‘Cud Cooks’, transforms a simple cabbage into something spectacular with this smoky, umami-rich recipe. His Charred Hispi Cabbage with Miso Butter and Maldon Smoked Sea Salt is a masterclass in balance – sweet caramelised edges, buttery richness, bright lime, and a deep, savoury hit of smoke. A perfect side for grilled meat, or a vegetarian showstopper in its own right.
Step 1 – Char the Cabbage
Heat a large frying pan over high heat and add olive oil. Place the cabbage halves cut-side down and fry hard for 4-5 minutes until deep golden and charred.
Step 2 –Roast until Tender
Transfer to a baking tray, cut-side up, and roast at 200°C for 25-30 minutes until the leaves are tender and slightly crisped at the edges.
Step 3 – Make the Miso Butter
While the cabbage roasts, combine butter, miso paste, lime juice, lime zest, and a pinch of Maldon Smoked Sea Salt. Mix until smooth.
Step 4 –Baste and Finish
Return the cabbage to the frying pan over medium heat. Add a generous spoonful of the miso butter and baste for 1-2 minutes until coated and caramelised.
Step 5 –Serve
Transfer to a serving plate. Spoon over extra miso butter, a squeeze of lime juice, and finish with a final sprinkle of Maldon Smoked Sea Salt.
Smoky, buttery, and irresistibly moreish – a perfect showcase for Maldon’s Smoked Sea Salt.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your version. Comment below how this recipe went for you in the comment’s section below!
Ed Cudlipp, also known as ‘Cud Cooks’, brings pure indulgence to the baking tin with his Maldon-Salted Chocolate Fudge Brownies – a rich, gooey recipe that celebrates chocolate in all its forms. Packed with generous chunks of dark chocolate and fudge , and finished with the unmistakable crunch of Maldon Sea Salt flakes, these brownies strike the perfect balance between sweet and savoury. It’s the kind of treat that turns a simple square into a decadent moment, ideal for sharing with friends or savouring all to yourself.
Here is how to make the brownies…
Preheat the oven to 180 °C (160 °C fan).
Line a 20cm square tin with parchment paper, leaving an overhang so the brownies can be lifted out easily.
In a heatproof bowl, combine the butter and chocolate chips. Melt gently, either in short bursts in the microwaves or over a bain-marie, until smooth.
Stir in the brown sugar into the melted chocolate and butter. Whisk in the eggs and vanilla until glossy and well combined.
Sift together flour and cocoa powder.
Fold gently unto the chocolate mixture until just combined.
Add the chopped dark chocolate and fudge chunks, folded them through so they’re evenly distributed.
Sprinkle a small pinch of Maldon Sea Salt flakes into the batter and fold gently.
Pour the batter into the prepared tin, and smooth the surface.
Bake for 30 minutes, until the top is set with a shiny crust and the centre is still soft.
Leave the brownies to cool in the tin for 10 minutes, top with Maldon Sea Salt and lift out.
Allow to cool for at least 20 minutes before slicing into squares.
Serve and enjoy.
Tip:
These brownies are best enjoyed warm or at room temperature. Rich, gooey, and finished with that unmistakable Maldon crunch.
Pairing suggestions:
Ice cream – The cold, creamy texture contrasts with the warm, gooey brownie.
Granola – The warming, nutty flavour pairs well with the sweet chocolate, whilst also providing a nice crunch to the soft brownie.
Fresh berries (raspberries, strawberries) – Their tartness cuts through the sweetness and adds brightness.
Tag @cud_cooks on Instagram when you make them – he’d love to see your creations.
Preheat the oven to 170C fan.
Roll the pastry to the thickness of a pound coin and drape into a 23cm fluted tart tin. Gently prick the base all over with a fork. Cover the pastry with parchment paper and fill the tin with baking beans. Place the tin on a baking tray (this will make getting the tin in and out of the oven easier).
Bake for 20 minutes then remove the baking beans and parchment paper and return to the oven for 10 minutes until the pastry is dry to the touch and very lightly golden.
For the filling, mix the pumpkin puree, sugar, spices and Maldon Smoked Sea Salt. Add the eggs and whisk until incorporated then whisk in the cream.
Pour the filling into the blind baked pastry and bake for 35-40 minutes until the filling is set. Leave to cool completely at room temperature then chill until ready to serve.
Serve with softly whipped cream and an extra sprinkle of Maldon Smoked Sea Salt.
Set a large, heavy-based pot over a medium heat. Add 3 tbsp olive oil and once warm add the onions and celery. Season with a punch of Maldon Chilli Sea Salt and cook for 12-15 minutes over a medium heat until soft and lightly golden. Add the garlic, ginger, cumin, coriander and cubed pumpkin. Cook for a few minutes, stirring regularly, until fragrant then pour in the stock.
Bring to a simmer and cook for 25-30 minutes until the pumpkin is very tender. Leave to cool a little then transfer to a blender and blitz until smooth.
For the topping, set a small frying pan over a medium heat. Add the olive oil and pumpkin seeds and fry for a few minutes until the seeds are beginning to pop. Add the garlic and fry for a minute or two, stirring and keeping a close eye, until the garlic is lightly golden and fragrant. Remove from the heat and stir in a pinch of Maldon Chilli Sea Salt.
To serve, ladle the soup into deep bowls, drizzle with yoghurt/sour cream and top with the seedy garlic mix.
