Baked camembert with quick-pickled mushrooms

SERVES 4

● 1 250g camembert

● 10 small chestnut mushrooms, sliced

● 160ml red-wine vinegar

● 1 tsp honey

● 1 whole star anise

● 3 sprigs rosemary

● 20g dried cranberries

● Bread for dipping Set the oven to 190C.

For the pickle, combine the vinegar, honey and star anise in a small saucepan. Stir well and place on medium-high heat and bring to the boil. Then turn down the heat, tip in the mushrooms and simmer for 1 minute. Transfer to a heatproof bowl and leave to pickle.

Remove the camembert from its packaging and place on to a square of baking paper on a baking tray.

Dot the cranberries on top of the camembert and poke in the rosemary sticks.

Place in the centre of the oven for 15 to 20 minutes, until the camembert is oozing and melted.

When cooked, discard the rosemary and leave to cool for a few moments before spreading on to bread, then pile high with the mushrooms.