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Digital Subscriptions > Healthy Magazine > December/January 2017 > SEASON’S EATINGS

SEASON’S EATINGS

From the perfect free from mince pie to a superfood winter salad, healthy’s food guru Rebecca Seal shares her festive fare

Christmas is my happiest time of year for cooking. I love using spices that remind me of my childhood – making mince pies at school and baking with my mum and sister. These recipes are rich, and some indulgent, but no one wants to feel like an over-stuffed turkey on Christmas Day so I include tart salads and seasonal veg to balance the creaminess of dishes like baked cheese and dauphinoise. I’ve also given both a healthier tweak though I haven’t taken it too far – life is all about balance and Christmas is definitely one time to let yourself indulge!

BAKED CAMEMBERT

This is wonderful with freshly made cranberry sauce (page 72), or for dunking crudités. It’s certainly decadent but one cheese will go a long way – and when shared at a party and served alongside nutritious figs, rather than baguette, it’s a treat that won’t pile on the pounds. The chilli flakes give a modern twist to this old-school classic.

With less sat fat than other soft cheeses, camembert is a healthier calcium boost

Serves 4-5

1 ripe, unpasteurised camembert in a wooden box, at room temperature

2 sprigs rosemary, cut to short lengths

2 sprigs thyme, cut to short lengths

1 clove garlic, thickly sliced Dried chilli flakes (optional) Figs and crudités, to serve

1 Preheat oven to 200ºC/180ºC fan/gas mark 6. Remove wrapper and place the cheese back in its box. Cut 8 lines into the rind, like a star. This allows air to escape so it doesn’t burst. Poke herbs and garlic in the incisions; scatter over chilli, if using.

2 Replace lid and put on a baking tray with a rim, in case the cheese leaks.

3 Place in preheated oven and cook for 15 mins. Slide a knife into one of the slits and check how melted the cheese is; if still firm, return to oven for 5 mins, or until the cheese is oozy inside. Don’t overcook.

4 To serve, use a fork to break up the rind a little and mix the garlic, herbs and chilli flakes into the cheese. This also goes well with a crisp green salad – or pair with the tart Winter salad on page 70.

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About Healthy Magazine

It's almost Christmas! Get prepared with the December/January healthy magazine, featuring wellness bloggers Zanna Van Dijk, Natasha Corrett and Carly Rowena. Find 37 festive recipes – including clean, free-from, healthy and delicious options to please everyone. Plus, two women reveal their life-changing #bestgiftever – what's yours? Keep your mind and body on track this Christmas with the new digital edition of healthy.
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