Baked St Marcellin, sultanas and red chicory
SERVES 4 | PREP 15 MINS PLUS OVERNIGHT INFUSING COOK 7 MINS | EASY | GF
4 St Marcellin cheeses in ceramic pots (80g each, available at Waitrose)
1 large red chicory, leaves separated
handful of watercress
toast or warm bread, to serve
SULTANA PURÉE
100g caster sugar
1 earl grey tea bag
½ lemon, juiced
5g rosemary, finely chopped
5g thyme
100g sultanas
For the sultana purée, bring 100ml of water and the sugar to the boil in a pan until the sugar is dissolved. Remove from
