ROUND CHEESE SNACKS RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Leaving a 1cm rim around the edge, cut the rind off the top of the cheese, and discard.
  3. Poke the rosemary sprig and cranberries into the cheese. Peel the garlic, then finely slice with the chilli, and poke those in, too.
  4. Roughly chop or bash the walnuts in a pestle and mortar, and use them to fill in the gaps, then drizzle with 1 teaspoon of oil.
  5. Cut out a round of greaseproof paper and place in the bottom of the box, pop the cheese back on top (this will prevent any cheese from escaping as it cooks), then bake with the lid off for around 15 minutes, or until beautifully gooey. Delicious served with toasted sourdough or crunchy crudités, for dunking.

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Click off and discard any tatty outer leaves from the cauliflower, then cook whole in a large high-sided pan of boiling water for 5 minutes. Tip in the macaroni and cook for a further 5 minutes, then drain and steam dry.
  3. Peel and finely slice the garlic, trim and finely slice the spring onions and strip the thyme leaves, then place in a large non-stick frying pan with the butter and 1 tablespoon of oil. Cook for a few minutes, or until softened, then finely grate in half the nutmeg.
  4. Stir in the flour and cook for 2 minutes, then gradually add the milk, stirring continuously. Bring to the boil, then reduce to a simmer for 5 minutes, or until starting to thicken, stirring occasionally.
  5. Remove from the heat, add the mustard and coarsely grate in the cheese, then stir to combine.
  6. Remove the stalk and leaves from the cauliflower, finely chop and place in a round ovenproof baking dish (roughly 25cm). Sit the whole cauliflower on top.
  7. Spoon the cooked pasta in and around the cauliflower, then pour the sauce all over on top, gently mixing to coat the pasta.
  8. Bake for 30 minutes, or until golden and bubbling.