Baked Camembert Cheese with Calvados, Honey and Fresh Thyme

• 250 g of a whole Camembert cheese
• 1-2 tablespoons of Calvados (you could use white wine or vermouth instead)
• 2-3 thyme sprigs, torn into smaller pieces or leaves picked
• a tablespoon of runny honey

Preheat the oven to 180 C / 200 C static oven

Unwrap the camembert from its packaging, line the box with a sheet of baking parchment (creased in your hands to soften it a little), put the cheese back into its box.

*You can always use a ramekin or other ovenproof dish.

Slash the top of the cheese a few times with a sharp knife. Press in the thyme where you’ve made the incisions, pour the Calvados over and  drizzle neatly with honey.

Bake on a baking tray for 20 minutes.

Serve with toasted bread, hunks of a fresh baguette and/or crunchy endive leaves to scoop out the melted camembert cheese.