Baked whole camembert (Camembert rôti)

1. Heat the oven to 180 °C. Put the camembert (in its wooden box, if it has one) into a baking dish, remove the paper but keep the box as a mould.

2. Score the top of the cheese a few times with a knife and press the thinly sliced garlic into the cuts.

3. Scatter with the fresh rosemary and drizzle with a little honey.

4. Bake for about 12-15 minutes until the inside is completely molten and the top lightly golden.

5. Meanwhile, slice the baguette and toast it lightly.

6. Serve the hot molten cheese at once with the toasted baguette to dip into the runny cheese.

Tip: The soul of baked camembert is its runny, warm centre – don't overbake it or it thickens again. The honey-garlic-rosemary topping makes it elegant; the dipping baguette is essential.