What a snack to eat whilst watching France play Scotland in the Six Nations

This baked camembert is fantastic as a special lunch, an easy starter to enjoy with friends or as part of a sharing platter with other cheeses.

The sharpness of the cranberries is a perfect complement to the richness of the Camembert. Serve with toasted slices of baguette to dip in and scoop up all that lusciousness.

Serves 4.

1 French stick or part – baked baguette

1 250g camembert

2tbs caramelised onion chutney, or other chutney if you prefer

2 tbsp dried cranberries

Spring of rosemary, optional

Method

Preheat the oven to 200c, gas 6, 400f

Remove all the packaging from the camembert, place into a small shallow oven proof dish, place onto a baking tray and cook in the oven for 10 minutes.

Place the baguette on another baking tray and put in the oven for 5 minutes, after the 5 minutes remove from the oven and cut into 2cms slices, place the slices back on the baking tray and put back into the oven for a further 5 minutes to crisp up.

Remove the camembert from the oven make a small hole in the top and place the caramelised onion chutney on the top, place back in the oven for a further 5 minutes.

Sprinkle the cooked camembert with some of the dried cranberries, leaving the rest in a bowl for your guests to nibble, garnish with the sprig of fresh rosemary.

Serve on a wooden board with the crisp bread slices.