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Baked Camembert with smoked chilli pancetta and pecans


250g Camembert
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

Step 1

Preheat the oven to 180ºC/160ºC fan/gas mark 4.

Step 2

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.

Step 3

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.

Step 4

Remove the Camembert from the oven and top with the pancetta and pecan mixture. Serve with crusty bread for dipping.