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Now here's a recipe worth staying in for! Indulgent, gooey baked camembert gets an upgrade with a chilli relish and thyme to cut through the richness. Grab some crusty bread, slice up and dunk for a treat made for the weekend. See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Remove the paper from the cheese and discard. Wrap the cheese in foil, leaving the top exposed, then score small incisions in the rind with a knife. Place on a baking tray.
Poke the thyme sprigs and garlic slices into the cuts in the cheese. Drizzle with oil, then bake for 15 mins until oozy in the middle.
Spoon over the chilli relish, then return to the oven for a final 5 mins until bubbly. Serve straight from the oven with crusty bread, if you like.
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