Wigmore en croute
1 pack puff pastry
1 Wigmore cheese (or, alternatively, a small Brie or Reblochon)
50g (13⁄4oz) dried apricots
2 eggs, beaten
1 tbsp poppy seeds
100ml olive oil
1 clove garlic
Start by cutting a disc of pastry 1in bigger than the cheese. Lay the cheese on top, season it with a sprinkling of sea salt and black pepper, and put slices of apricot over the top. Place over this a sheet of pastry that is 2in wider than the cheese and connect it to the bottom pastry using beaten egg.
Decorate with patterns or pastry shapes. Eggwash really well, then lay the parcel on a sheet of oiled baking parchment and sprinkle with poppy seeds.
Bake at 200°C/390°F/Gas Mark 6) for 20 minutes until golden.
Meanwhile, cut the ciabatta into chunks and whizz the olive oil with the garlic. Toss the bread in the garlic oil and bake.
Use the bread chunks to mop up the molten cheese. Yum!
I recommend drinking a lot of cold white wine with this.