Ingredients

• 2 bulbs garlic
• unpeeled with the tops sliced off
• 40g/1½oz butter
• 80ml/3fl oz extra-virgin olive oil
• salt and freshly ground black pepper
• 1 squidge of honey
• 2 fresh rosemary sprigs
• 3 bay leaves
• 200-250g/7-9oz camembert
• plastic wrapping and lid removed but still in its wooden box
• at room temperature
• 1 baguette
• ripped into 10cm/4in pieces and sliced horizontally

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the garlic cut-side down in a large roasting tin. Add the butter
• oil
• a pinch of salt
• a couple of twists of black pepper
• the honey
• rosemary and bay leaves and bake in the oven for 40–45 minutes. After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too.
• Once the garlic is soft
• the bread is extra crunchy and the cheese is all soft and gooey
• remove from the oven.
• Serve everything on a big sharing plate. Break off a piece of crusty bread
• squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.