Servings: 6 · Prep Time: 10 mins · Cooking Time: 10 mins
Total Time: 20 mins

Soups | Salads & Starters

Baked camembert is the most fantastic dish and it is certainly the most sociable of cheeses. Excellent shared with those you love. Perfect alongside some cold meats, olives, pickles and nuts; a real centrepiece that not only looks beautiful, it is a taste sensation. Who needs crisps when you could dunk some homemade low carb seed crackers or freshly sliced carrots, celery or cucumber in to it? Oven-cook until gooey for this last-minute crowd-pleaser. An easy recipe for a dinner party, gathering of friends or when entertaining at Christmas Baked to perfection with a melt in the middle centre exploding with the delicious flavours of rosemary and garlic. The toasted flaked almonds alongside the gooeyness of the cheese add the crunch that we all love. If you would like to add your own twist by adding additional flavours, then please do.


  • Smoked Haddock (2 fillets)
  • Celeriac
  • Onion
  • Celery (2 sticks)
  • Chicken stock (700ml)
  • Double Cream (120ml)
  • Bay leaf
  • Leek
  • Salt & Pepper (to taste)


How to Prep the ingredients:

1 celeriac, peeled and cut into 1cm cubes (keep the peel for later)
2 leeks, cut into 1cm cubes
1 onion, cut into 1cm cubes
2 sticks of celery sticks, cut into 1cm cubes
2 fillets of naturally smoked haddock
700ml of chicken stock
1 bay leaf
120ml double cream
Salt & pepper to season
Optional: handful of wilted wild garlic or spinach

Place equal amounts of the chopped vegetables into two separate pans.

In pan 1, add the chicken stock so the vegetables are just covered.

In pan 2, cook vegetables in boiling water until tender, then drain & set aside.

In a third shallow pan place the smoked haddock with enough water to just cover for poaching. Add the bay leaf and the celeriac peel.

Cook the haddock over a medium heat for around 5 minutes until it flakes easily, then remove the haddock from the pan. Continue to heat the haddock stock until it has reduced by around 70%.

Add the reduced haddock stock to pan 1 containing the chicken stock and vegetables. Then blitz to create a soup.

Add the rest of the cooked vegetables, from pan 2, to the soup. Then add the flaked haddock.

Add the cream and season to taste.

Add an optional garnish of wilted wild garlic or spinach leaves.