Fondue garlic tear-and-share loaf

Try these prep-ahead party favourites for delicious yet almost effortless entertaining!

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Fondue garlic tear-and-share loaf

Oozy Camembert is baked in a garlic bread loaf for dipping.

SERVES 8-10

PREP 15 mins COOK 1 hr

*1 whole bulb of garlic

* 50g salted butter, softened

* 1tsp wholegrain mustard

* 20g soft herbs, finely chopped (we used a mixture of chives and parsley)

*650g seeded sourdough loaf

*250g Camembert

* 3tbsp cider or white wine

1 Heat the oven to 180C Fan/Gas 6. Wrap the garlic in foil and roast for 40 mins until tender. Set aside to cool.

2 Peel the cloves and mash them with the butter and mustard until smooth, then stir in the chopped herbs.

3 Heat the oven to 160C Fan/Gas 4. Cut a Camembert-sized hole in the centre of the bread, then slice the loaf in a criss-cross pattern most of the way through, leaving the base intact. Spread the garlic butter into the cuts and around the hole for the cheese. Put the cheese into the space and score the top. Pour some of the cider/wine over the cheese. Bake for 20 mins, then pour over the rest and return to the oven for 5 mins.

4 Grind some pepper over before serving, inviting guests to tear, dip and share.

Pilaf rice salad

A great buffet accompaniment, cooking the rice in a cast-iron pot creates a crispy bottom.

SERVES 8-10

PREP 10 mins COOK 1 hr 15 mins

*350g basmati rice, rinsed and soaked for 30 mins

*50g chopped walnuts

* 60g salted butter

* 4tbsp extra virgin olive oil, plus extra to drizzle

* 2 shallots, sliced/chopped

* 100g berries and cherries (or other tart dried fruit)

*150g pot natural yogurt

* Pomegranate seeds, crispy onions and coriander, to serve

* Drizzle of pomegranate molasses (optional)

1 Par-cook the rice in boiling water for 5-6 mins. Drain and rinse well.