Ingredients

Ingredients For the Struan bread dough

• 250g/9oz malted granary flour

• 250g/9oz strong white flour

• 1 tbsp sea salt flakes

• 1 x 7g sachet faction-action dried yeast

• 1 tbsp barley malt extract

• 325ml/11fl oz cold water

For the grape jelly

• 100ml/3½fl oz water

• ¼ lemon, juice only

• 90g/3¼oz caster sugar

• 2 gelatine leaves, soaked in cold water

• 300ml/11fl oz British sparkling wine

• 12-16 white seedless grapes, peeled, chopped

For the seed mix

• 1 heaped tbsp sesame seeds

• 2 heaped tbsp linseeds

• 2 heaped tbsp sunflower seeds

• 2 heaped tbsp pumpkin seeds

• 2 tsp poppy seeds

For the baked brie

• 1 whole individual British Brie-style cheese, refrigerated for 24 hours

• 180g/6½oz Struan bread dough

• 2 tsp heather honey

• 2 tsp seed mix (see recipe above)

• knob of butter, melted

For the seed dip

• 50g/2oz pumpkin seeds

• 50g/2oz sunflower seeds

• 30g/1oz sesame seeds

• 25g/1oz rye flakes

• 25g/1oz dark linseeds

• 1 tbsp caraway seeds

• ½ tsp sea salt flakes

• ½ tsp freshly ground pepper

For the vinaigrette

• 250ml/9fl oz rapeseed oil

• 2 tbsp Dijon mustard

• 1 tsp caster sugar

• ½ tsp salt

• ½ tbsp white wine vinegar

• ½ lemon, juice only

For the cherry tomato and celery relish

• 12-16 vine cherry tomatoes, chopped

• 100g/3½oz celery leaves

Description

This Is A Very British Take On Baked Camembert, Served With A Homemade Tomato Relish.

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