150g light muscovado sugar
200g walnuts, finely chopped
900g wheel of camembert Baguettes
Mix sugar, walnuts and cognac/brandy in a small bowl. Place the camembert on a roasting tray lined with parchment (or similar) paper and spoon the walnut mixture on top. Wrap tightly in cling film and refrigerate for a couple of hours. Preheat the oven to 200°C/400°F/GAS Mark 6. Unwrap the cheese and bake for 10-15 minutes until it starts to melt. Allow to cool a little then serve with toasted baguette slices or crackers.