Remove plastic packaging from camembert then place back in wooden casing. You can add a layer of tin foil to casing to avoid camembert spilling when baked. Score the top of camembert and add some freshly ground black pepper. Place on a baking tray and bake in oven for 15 mins until cheese is molten.

For the cranberry red onion topping, heat olive oil in a non-stick pan and add red onion, cranberries, brown sugar and red wine vinegar. Simmer for 10-15 mins, stirring regularly, until jammy.

For the garlic, honey and thyme topping, heat tbsp of olive oil in a non-stick pan and add garlic and thyme. Sauce for 1 min on low heat until garlic begins to brown. Add honey to camembert when adding garlic and thyme.

When camembert is baked, add toppings and enjoy immediately with some crusty sourdough.