1 non-pasteurised round of camembert cheese, (in a wooden box, preferably creamy rather than sharp)
- Remove inner wrapper from cheese, replace in box and put in oven at 180-200C for 10-15 minutes.
- Remove lid after 10 minutes and keep checking until cheese looks quite fluid inside (too much and it will drip out of the bottom but still be edible.)
- Remove from oven and cut triangle-shaped section out of top.
- Dip small bits of baguette in to eat and share.
With unpasteurised cheese, works as a starter for grown-ups with a nice bottle of red.
Eat it at the table - it will make little hands very sticky indeed. We have it as a special treat every couple of weeks and it does not need anything else - you may prefer to wreck it by using pasturised cheese and dipping bits of carrot instead.
Cooked like this the cheese is usually delightfully runny but so not super-hot that a three year old can't blow on it.