1 tbsp dry white wine
140g smoked pancetta, diced
30g pecans, roughly chopped
2 tbsp Dr Trouble Double Oak Smoked Chilli Sauce
2 tbsp maple syrup
Serves 4 as a starter – Preparation time 10 minutes – Cooking time 20-25 minutes
Preheat the oven to 180ºC/160ºC fan/gas mark 4.
Unwrap the Camembert and place back into the base of the box. Cut a cross in the top of the rind with a sharp knife and carefully pour over the white wine. Place on a tray and bake in the oven for 20-25 minutes until oozy.
Meanwhile, fry the pancetta over a medium heat for 5 minutes. Add the pecans and fry for a couple of minutes. Add the Dr Trouble Double Oak Smoked Chilli Sauce and maple syrup and warm through for another couple of minutes, until golden and glossy.
Remove the Camembert from the oven and top with the pancetta and pecan mixture. Serve with crusty bread for dipping.