Spooky Camembert Cauldron & Graveyard Grazing Table

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

Carefully cut out a hollow from your wildfarmed sourdough loaf[ves] – this is your bread cauldron

Tear the remaining bread into croutons

Chop your camembert into bite-sized pieces

Fill the bread cauldron with the chopped camembert and transfer to a baking paper-lined baking tray

Put the tray in the oven for 20 min or until the camembert has melted

Add your diced chorizo to a separate baking paper-lined baking tray and put in the oven for an initial 10-15 min or until starting to crisp

Top, tail, peel and chop your carrot[s] into batons

Slice your apple[s] finely, discard the core[s]

Once the chorizo has started to crisp, remove the tray from the oven, add the croutons to the tray with a drizzle of olive oil and a pinch of salt and pepper

Return the tray to the oven for 4-5 min or until golden and crisp – this is your crispy chorizo & croutons