BAKED CAMEMBERT

Preheat the barbecue. Remove the Camembert from its wrapper and place on a piece of double-thickness foil.

Make about 8-10 small incisions in the surface of the cheese using the tip of a small sharp knife.

Push the garlic slices and rosemary sprigs into the incisions and then drizzle over the wine, if using. Season to taste with salt and pepper.

Loosely seal the foil and then cook over low-medium coals for about 10-15 minutes, depending on the heat levels, until the cheese has become soft and molten in the centre. Serve immediately with crusty French bread.

SERVES 4

1 whole Camembert cheese
(about 200 g/7 oz)
2 cloves garlic, thinly sliced
2 sprigs rosemary, cut into small
pieces
4 tbsp white wine (optional)
salt and pepper
crusty French bread, to serve