What you need:
- 500g small Brussel sprouts
- 100g pancetta
- Freshly milled salt and black pepper
- Olive oil
- 1 x Cows & Co creamy brie (200g)
Preheat oven to 180c
Prepare sprouts by removing tough outer leaves.
Tear pancetta into strips, and wrap around sprouts (it doesn’t matter if there isn’t enough for all the sprouts – they will still taste great!
Pop into a roasting tin and drizzle with olive oil, shuggling the tin until all the sprouts have a light coating of oil. Season with salt and pepper.
Pop in the oven for approx. 40 minutes, turning the sprouts half way through for even cooking.
Meanwhile put the brie into an oven proof dish, and pop in the oven approximately 20 minutes before the sprouts are due to come out.
To check the brie is ready, insert a knife into the middle. The brie is ready once all the cheese is nice and gooey. If it is still firm in the middle, cook for a further 5-10 minutes.
Sit the brie on a platter. Insert wooden skewers into the sprouts, and sit these around the brie, ready to be dunked into the gooey cheese – yum! You could also include chunks of rustic bread to mop up any left-over cheese.