Melty Truffled Mushroom Camembert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Line a baking tray with baking paper

Score the camemberts with a knife in a criss-cross pattern

Add the camemberts to the tray and put the tray in the oven for 10-12 min or until melty in the middle

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing

Chop the chestnut mushrooms into quarters

Chop the oyster mushrooms into thirds

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Add half the truffle oil (save the rest for later) and once hot, add the chopped mushrooms with a pinch of salt

Cook for 3-4 min or until tender and golden – these are your truffled mushrooms

Tip: Don't stir the mushrooms too often as this will stop them from caramelising!

Meanwhile, slice the ciabatta rolls finely

Add the ciabatta slices to one side of a baking tray and drizzle them with olive oil

Add the walnuts to the other side and put the tray in the oven for 4-5 min or until everything's lightly toasted

Whilst everything's cooking, chop the apple[s] into slices, removing any core

Add the baby leaf salad, apple slices and toasted walnuts to a bowl with the balsamic dressing and gently mix together – this is your walnut & apple salad