2x 200g rounds of soft cheese, such as brie or camembert
grilled bread or baguette
Light your fire 30 minutes before you are ready to cook and let it burn down until you obtain a low heat.
Place a cast-iron pan on the fire so it gets nice and hot. Place the endive in the pan and cook for about five minutes, letting it develop some good char. Add the cheeses and cook until golden and starting to melt. Flip the halloumi and mozzarella – don’t turn the soft cheese over as it will fall apart.
Once the cheeses are cooked and the endives are charred, break the honeycomb into pieces and arrange on top. Serve with grilled bread.
Recipe— Wild Adventure Cookbook by Sarah Glover | Photography—Luisa Brimble