Having made lots of yummy Camembert I thought I'd bake one. So, I decided to keep it simple by baking it on the wrapper (saving on the washing up!). First, scoring it and adding sprigs of rosemary from my back garden and drizzling it with Anglesey honey.. Recipe: Preheat your oven to 200c Unwrap the Camembert and place it back on the paper on a baking tray or place the cheese in a cheese baker. Score the top of the cheese with a sharp knife and insert the rosemary into the cuts. Drizzle the Camembert with honey (alternatively you could add garlic, sprigs of thyme, wine and even chopped walnu ..read more

Fabulous evening last night at Paysanne, a beautiful French Cuisine restaurant in Deganwy, North Wales. Me and my other half shared an amazing baked Camembert (of course), studded with garlic and the most delicious garlic bread and a bottle of the House Red (fab). For mains I opted for the Pintade aux Pruneaux; Roasted supreme of Guinea fowl, wrapped in bacon & thyme and served with a rich red wine and plum sauce. If you get the chance book a table, you won't be dissapointed! To finish the evening, we popped next door to Prohibition Wine & Champagne Lounge for a few cheeky cocktails ..read more