For the gooseberry relish
225g gooseberries
1 garlic clove, finely chopped
1 tsp ground coriander
pinch of hot chilli powder
75g light muscovado sugar
3 tbsp white wine vinegar

For the filo parcels
8 sheets filo pastry
50g butter, melted
200g whole Camembert cheese, quartered
seasoning

1. Put all the relish ingredients into a pan and heat gently, stirring occasionally, to dissolve the sugar. Increase the heat and simmer gently for 10 minutes until the gooseberries have collapsed and the mixture has thickened.
2. Preheat the oven to 190°C. Wrap a sheet of filo pastry around one of the Camembert quarters and brush with a little of the melted butter. Over wrap with a second sheet of the filo. Repeat with the remaining filo and Camembert to make 4 parcels. Arrange on a baking sheet and brush with the remaining butter. Bake for 15-20 minutes until crispy and golden.
3. Serve immediately with a spoonful of the gooseberry relish.

Return Home