Potato and Camembert Bake - Serves 4

750g Ready washed baby new potatoes
100ml Single cream
4 Lean, rindless smoked back bacon rashers
4 Spring onions, cut into rounds
½ Round of Camembert
　
1 - Preheat the oven to 230C/GM8. Cook the potatoes in a pan of boiling water for 12 - 15 minutes or until tender. Drain thoroughly and tip into a greased, shallow ovenproof dish.

2 - While the potatoes are cooking, snip the bacon into thin strips using kitchen scissors. Put into a cold, non-stick frying pan and cook over a high heat for 1 minute or until crispy. Remove from the pan with a draining spoon. Mix the spring onions with the cooked bacon.

3 - Cut the semicircle of cheese in half horizontally to make two semicircles. Score the rind in a criss-cross pattern to help the cheese to melt.

4 - Scatter the bacon and onions over the potatoes. Season with plenty of ground black pepper, then pour over the cream. Set the cheese on top, rind side uppermost, then bake for 7-10 minute or until melting and bubbling. Serve piping hot.