Colm O'Gorman: Festive baked brie in a bread bowl, with cranberry, pecan and rosemary

Colm O'Gorman: Festive baked brie in a bread bowl, with cranberry, pecan and rosemary

Brie and cranberries are always a wonderful flavour combination, but baked brie served in a crusty, delicious golden bread bowl topped with homemade cranberry sauce and a pecan and rosemary crumb is a whole other level of deliciousness. This spectacular dish is perfect for a special supper over the holidays, served with some great red wine and a fresh salad, or as a Christmas day brunch, served four or five hours before Christmas dinner.

I have two recipes for you this week. The first is for my homemade cranberry sauce, which is a key ingredient for this baked brie recipe. This homemade cranberry sauce is spectacular. I make kilos of it over the holidays, giving lots away as gifts, but we also eat masses of it ourselves. Shop bought cranberry sauce cannot compare with this, and it takes mere minutes to prepare and cook.