Baked Camembert with Garlic and Thyme

Heat the oven to 200°C/180°C fan/gas 6. Unwrap the Camembert, remove any paper, and return it to its wooden box with the lid off.

Score the top of the cheese and tuck in the sliced garlic and thyme leaves. Season with a little salt and black pepper, then drizzle with the olive oil.

Put the boxed cheese on a baking tray and bake for 12–15 minutes, until the centre is soft and molten but the rind is still holding its shape.

While the cheese bakes, toast the cut sides of the ciabatta in a dry griddle pan or under the grill until crisp. Rub the toast with any remaining garlic.

Set the hot Camembert in the middle of the table and serve immediately with the toasted ciabatta for dipping.