Baked cheese is such a guaranteed winner - especially stuffed with garlic and black truffle. Serve with lots of bread or potatoes or crudites for dipping, plus some pickles to cut through the richness.
The best part is that this dish can be made all year long, depending on what truffles are in season: summer truffle, autumn truffle or Perigord winter truffle!
Step 1, Preheat the oven to 180C. Remove all the plastic packaging from the cheese and place it back in the box.
Step 2, Cross hatch the top quite deeply and stuff with truffle slices and garlic. Sprinkle with chilli flakes, micro thyme and drizzle with olive oil. Bake for 20-30 minutes, or until soft and melted in the middle.
