Prep time:

Cooking time: 35 minutes

Total time:

Serves: 7

175g round Camembert (we like the local Chaucers Kentish Camembert)

50g roughly chopped Kentish cobnuts or hazelnuts

2tbsp (30ml) local honey

1 baguette or pain d'epi

This recipe is so easy and yet utterly delicious, perfect for a Christmas party

  1. Preheat oven to 180C. Take the cheese out of the wooden box. Score the top of cheese crossways to make an ‘X’ pattern. This helps the heat penetrate to the middle.
  2. Wrap it in parchment paper and place onto a baking tray. Cook in the pre-heated oven for 25 minutes until runny inside.
  3. Place the warm cheese onto a wooden board with either some sliced warm baguette, or pain d’epi.
  4. Drizzle the cheese with the honey, scatter on the cobnuts and serve while still warm.


The Camembert in this recipe, calls for a lightly oaked white from Burgundy. We really like Saint-Véran 2014 Les Vignerons des Grandes Vignes from Majestic (£10.99) which is wonderfully fragrant with great acidity to cut through the fat of the cheese. It’s a 2014 vintage so has developed slightly nutty, honeyed notes on the nose. A great example of well-made, delicious Chardonnay.

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