Camembert en Croûte from The Fromagerie

Serves 2

1 potato

50g (1¾oz) bacon lardons

1 small onion, chopped

1 sheet of ready-rolled puff pastry

1 Camembert, sliced in half horizontally

1 egg, beaten

Salad, to serve

Cook the whole unpeeled potato in salted boiling water until tender. Meanwhile, gently cook the lardons and onion in a dry frying pan until the onion is soft.

Drain the potato, then peel it and slice it.

Unroll the pastry on a baking tray and place one half of the Camembert in the middle (rind facing down).

Cover the Camembert with the onion-lardon mixture and arrange the potato slices on top. Cover with the other half of the Camembert (rind facing up).

Brush the edges of the pastry with the egg, then fold them neatly up over the Camembert until it is completely enclosed in the pastry, trimming the edges if necessary. Make a small hole on top of the pastry so the steam can escape while cooking. Brush the rest of the pastry with the remaining beaten egg.

Bake in the oven at 200°C (400°F), Gas Mark 6 for 20 minutes. Remove from the oven and serve immediately with a green salad.