Baked Cheese with Jam & Flatbreads

Baked cheese with a root vegetable jam and flatbreads. It's a cheese lover's dream cooked in the Dome by @chefthomasbateman.

Step 1:

To make the jam dice the carrot, swede and parsnip into 1cm cubes. Boil in salted water for 3 mins and strain. Add the vegetable to a pan with 200ml/6.8 Fl oz water, the caster sugar, balsamic vinegar and a pinch of salt. Place the pan into the Dome at 300°C/572°F. Allow it to bubble away until a sticky jam forms and the set aside to cool.

Step 2:

Add the honey to a small pan and place in the Dome just until it starts to caramelize. You will be able to smell this – it will have an aroma of honeycomb.

Step 3:

Cut a lattice pattern on the top of the cheese, drizzle with the honey and bake at the edge of the Dome for 10-12 minutes until it’s melting and oozy inside. Pinching the sides of the cheese gently will allow you to test whether it is ready.

Step 4:

Turn the Dome up to 400°C/752°F and shape out the dough balls.

Step 5:

Drizzle with olive oil, salt and rosemary. Bake for approx. 90 seconds in the Dome until puffed up and slightly blistered.

Step 6:

Serve all together, using the flatbreads to dip into the cheese. Enjoy!