Hot Honey Baked Camembert with Crostini

225g wheel camembert cheese

2 tbsp honey

1 tbsp The Good Oil extra virgin rapeseed oil

½ tsp chilli flakes (adjust to taste)

1 tsp finely crushed garlic

1 sprig fresh thyme or rosemary

2 tbsp chopped walnuts

2 tbsp chopped dried cranberries

1 baguette, sliced diagonally into 1cm pieces

1-2 tbsp The Good Oil extra virgin rapeseed oil

Preheat the oven to 180°C fan bake.

Arrange the baguette slices onto a baking tray and lightly brush both sides with rapeseed oil. Bake for 8-10 minutes, turning once halfway through, until golden and crisp. Set aside on a wire rack to crisp up further.

Remove the camembert from its wrapping and place into a small baking dish lined with baking paper. Alternatively, line the wooden box (if the cheese came in one) with baking paper and place onto a baking tray.

Using a small sharp knife, score the top of the camembert in a crosshatch pattern, approximately 5mm deep.

In a small bowl, combine the rapeseed oil, chilli flakes and garlic. Drizzle the mixture evenly over the camembert, then drizzle over the honey and top with half the thyme or rosemary leaves.

Bake for 15-20 minutes, or until the cheese is very soft and starting to ooze slightly in the centre.

Remove from the oven and top with the chopped walnuts, dried cranberries and remaining herbs. Leave to sit for 2 minutes before serving warm with the crostini or crackers.