Baked whole camembert with rosemary, honey and garlic toast

This is so lovely and decadent, with the warm gooey interior perfect for dunking with crunchy, garlicky spears of toast. It’s very easy to eat a whole one yourself, but share if you have to.

2 garlic cloves

4 slices of sourdough bread or similar

extra virgin olive oil, for drizzling

1 whole Camembert, about 250g

1 tsp runny honey, plus extra to serve

8 rosemary tips

Optional extras for dunking:

gherkins

Parma ham

sliced fruit, such as figs, pears or apples

Serves: 1–2 | Takes: 20 minutes

Preheat the oven to 200°C/400°F.

Cut one of the garlic cloves in half and rub on both sides of the bread with the cut side. Drizzle both sides with olive oil and place in a 30 x 20 x 5-cm roasting tray.

Take the cheese out of its box, remove the paper wrapping and return it to the box. (If the cheese doesn’t come in a box, place in a small baking pot.) Cut four long deep slashes in the cheese, and spoon in the honey.

Cut the remaining garlic into slivers, including what’s left of the clove used to rub the bread, and poke into the slashes. Poke the rosemary tips in, too. Drizzle with olive oil and place in the roasting tray alongside the bread.

Bake for 15 minutes until the cheese is bubbling and the bread toasted and golden. Serve immediately with any optional extras for dunking.