Joules Leftovers Bake

With loving help from Joules we have whipped up a delicious Camembert and Cranberry Bake to make the most of your roast dinner leftovers.

Key Details

  • Serves: 4 - 6
  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Difficulty: Easy

Ingredients

  • Leftover roasted vegetables
  • 3 sprigs of thyme
  • 1 whole camembert
  • 2 garlic cloves, peeled and halved
  • 1 onion, sliced
  • 20g butter
  • 4 tbsp cranberry sauce
  • Splash of balsamic vinegar
  • 200ml water
  • Salt and pepper for seasoning

  • Leftover roasted vegetables
  • 3 sprigs of thyme
  • 1 whole camembert
  • 2 garlic cloves, peeled and halved
  • 1 onion, sliced
  • 20g butter
  • 4 tbsp cranberry sauce
  • Splash of balsamic vinegar
  • 200ml water
  • Salt and pepper for seasoning

Preheat your oven to 180°C/350°F/gas 4.

Throw your leftover veggies (anything and everything!) into a roasting dish. Sprinkle with the leaves from the sprigs of thyme.

Create a space in the centre and pop in the whole camembert with a deep criss cross and stud with your sliced garlic cloves. Drizzle with oil and season.

Bake for 30 – 35 minutes until golden and bubbling.

Meanwhile in a pan soften the onion with butter and sal until translucent (around 10 – 15 minutes). Add the cranberry sauce, balsamic vinegar and the water. Cook until saucy. Add more water if you want to loosen it a little more.

Serve a heaped spoonful of veggies with the oozy camembert and drizzle over your sweet onion and cranberry sauce. It makes a fantastic main or can be served as a side to keep the festive feels alive!

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