Method

• Preheat oven to 160°C.
• Wash potatoes and place in air fryer, drizzle with olive oil and season with salt and pepper. Cook for 25 minutes at 190°C until golden brown and crispy.
• Make long insertion around top of rind of cheese so you can lift like a lid once cheese is melted.
• Place cheese in ovenproof dish and place in preheated oven for approximately 20 minutes.
• Meanwhile, bring pot with salted water to boil, cut fioretto into florets, cut bottom ends of broccolini and blanch in water for 2 minutes. Drain and refresh in bowl of icy water. Then drain well and set aside.
• Finely slice bread and place into oven for 10-12 minutes until toasted.
• Skewer cherry tomatoes. Set aside.
• Once cheese is ready and melted inside, remove from oven. Carefully lift lid and folded halfway back, sprinkle in rosemary leaves and cracked pepper.
• Serve hot with roasted potatoes, fioretto and broccolini, toasted bread and cherry tomatoes