And finally, using up the bits and bats

I think most of us finish up with an excess of cheese after the holidays – here's what I did with the Camembert I didn't get around to using with my cheese board.

I suppose you have to be a lover of cheese for this dish. An ideal partner for either the soda or beer bread and a great idea for a sharing appetiser – getting messy is part of the fun. Before we begin a note – make sure the box is stapled – not glued!

Baked Camembert

250g Camembert

1 clove garlic or garlic paste

olive oil

Bread of your choice

Pinch of sea salt

Handful 25g of chopped dried cranberries

Handful 25g of chopped mixed nuts

A bowl of sweet chilli sauce - 75g

A bowl of redcurrant jelly or cranberry sauce - 75g

Preheat your oven 160fan/180c/Gas 4. Leaving the Camembert in the box, score around the top about half cm in and cut off the top layer of skin. Slice the garlic clove and poke into the top of the cheese. Drizzle with a little olive oil then bake in the oven for 15 minutes – or until gorgeous and oozy in the middle.

I served the Camembert with warmed fresh beer bread.

Option 1 – dunk the bread into the cheese and then into the cranberries and nuts – repeat!

Option 2 – pour sweet chill sauce or a spoonful or two of either redcurrant jelly or cranberry sauce into the centre of the baked cheese and dunk.

Retro stuff at its absolute best.

What's not to love – hmm, may be bake two cheeses – it's difficult not to keep dipping.

Yum!

Photos next.