Bake the Camembert

Heat the oven to 190 C. Take the lid off the boxed Camembert, remove any wrapping. Put the cheese back in the base, and put the base inside the upturned lid. Put on a baking tray, cut a few slits in the top and bake for 15 minutes until melted. Simply top your camembert with one of these delicious recipes!

  1. Wild mushrooms & Tarragon: Fry  a handful of Isle of Wight wild mushrooms in butter until golden, then stir in 1 tbsp chopped tarragon. Top the baked camembert with the mushrooms and a drizzle of truffle oil.
  2. Pine nuts & Rosemary: Heat 2 tbsp olive oil in a pan then gently cook 2 tbsp pine nuts until light golden. Stir in one sliced clove of garlic and cook for a minute then stir in 1 tbsp chopped rosemary and cook for a further minute. Spoon over the baked camembert and scatter with chopped flat-leaf parsley.
  3. Cranberry, Port & Thyme: Put 100g frozen cranberries, 2 tbsp caster sugar and a splash of port in a pan. Heat until the sugar dissolves, then simmer until the cranberries are jammy. Stir in a few pinches of thyme leaves and spoon on top of the baked camembert.
  4. Maple Pecans: Put a handful of pecan halves in a small pan with 3 tbsp of maple syrup and 1 tbsp soft brown sugar. Heat until the sugar melts and the pecans are glazed. Spoon on top of the baked camembert.