French lunch

Camembert, slit the top a few times with a sharp knife. Inserted sprigs of fresh thyme from the bush and sprinkled with black pepper and oliv oil.

Baked for 10 mins at Gas Mark 6.

baked_camembert-2012-11-12.JPEG

Served with fresh bread for dipping. It was very tasty but very, very rich and we couldn't finish it!