An oldie but a goodie. Baked Camembert (a close sister of the milder Brie) consists of a soft cheese within a sturdy rind. Ideal for baking! Serve with char-grilled bread to mop up all of the lovely gooeyness, a fruit chutney of your choice and fresh figs.

Thanks to Richard Grant for sending in this classic recipe.

Cook time
14-18 mins

Prep time
5 mins


Recipe provided by: Richard Grant

  • A 9oz or so wheel of Camembert, removed from the wooden box and wrap (keep the box to hand)
  • 1 clove of garlic, peeled and minced
  • 1 teaspoons of fresh thyme leaves
  • 2 tablespoons of Haughton Honey
  • Sea salt, to taste
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Preheat the oven to 200c/400f. Place the unwrapped Camembert back in to the wooden box that it came in.
  2. Using a sharp knife, cut a slit directly across the top of the cheese. Using a spoon or your fingers, tuck the garlic as best you can into the slit.
  3. Sprinkle the top of the cheese with the fresh thyme and drizzle the the honey over. Sprinkle with sea salt to taste.
  4. Place the cheese (in the box) on a baking tray and bake for approximately 14 to 18 minutes, until the cheese is melted through. You might want to sit it in a shallow dish just in case it runs.
  5. Remove from the oven and serve immediately with the grilled bread, figs and chutney.
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