Baked Camembert Pithivier Pie With Garlic & Rosemary Roast Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel the potatoes and chop them into quarters, then add them to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 8-10 min or until almost tender and once done, drain them in a colander and shake them until they're fluffy

Peel and finely chop (or grate) the garlic

Chop the walnuts roughly

Trim the green beans

Once the potatoes are ready, heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of olive oil over a medium heat

Once hot, add the rosemary and thyme and 3/4 of the chopped garlic (save the rest for later!) with a pinch of salt and pepper and cook for 30 secs – this is your garlic & rosemary oil

Add the cooked potatoes to a baking tray, pour over the garlic & rosemary oil (reserve the pan) and put the tray in the oven for 25-30 min or until golden and crisp – these are your rosemary & garlic roast potatoes

Score the camembert in a criss-cross pattern

Spread the remaining garlic over the scored camembert

Top with the cranberry sauce and half the chopped walnuts (you'll use the rest later!) – this is your loaded camembert

Dust your work surface with a generous sprinkling of flour

Unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 2 [4] squares

Line a baking tray with non-stick baking paper

Add 1 [2] pastry square[s] to the baking tray, prick all over with a fork (this will stop it getting a soggy bottom!) and top with the loaded camembert

Top with the remaining pastry square[s], pinch the edges of the pastry together and roll over tightly to form a border around the camembert

Score the pastry with a knife in a spiral shape, working from the centre outwards

Add the green beans with a sprinkle of water to the other side of the tray (or a separate one!) and cover with tin foil, then put the tray[s] in the oven for 15-17 min or until the pastry is puffed up, golden and cooked through – this is your baked camembert pithivier & roasted green beans

Once everything is nearly ready, return the reserved pan to a medium heat

Once hot, add a knob of butter with the remaining chopped walnuts and cook for 2-3 min or until the walnuts are toasted

Remove the pan from the heat and add the balsamic vinegar

Add the roasted green beans to the balsamic walnuts and give everything a good mix up – these are your balsamic green beans