Hot Honey 'Nduja Camembert En Croûte With Roasties & A Chicken Breast

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

Chop your potatoes (skins on) into bite-sized pieces, then add them to a pot with plenty of boiled water 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 and then return them to the pot

Add your dried thyme and shake them until they're fluffy – these are your thyme potatoes

Whilst the potatoes are cooking, top, tail, peel and chop your carrot[s] into batons

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Line a baking tray with non-stick baking paper

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 2 squares per camembert

Slice your camembert[s] in half widthways (as if you were cutting a burger bun!)

Add your 'Nduja and honey to the middle of the halved camembert like a sandwich – this is your filled camembert

Add half the pastry squares to the baking tray and top with the filled 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 criss-cross pattern

Add the thyme potatoes and carrot batons to a baking paper-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

Put the camembert tray in the oven for 20 min or until the pastry is puffed up, golden and cooked through – this is your hot honey 'Nduja camembert en croûte