Who needs a dip in the pool when there’s sticky bread to be dipped in camembert? It’s an easy-peasy crowd pleaser that requires minimum time in the kitchen while offering maximum flavour. Perfect for switching eating out, to eating in. 🧀 Enjoy!⁣ ⁣ #Morrisons #HomegrownSummer #AlfrescoMeals⁣ ⁣ Serves 6⁣ Cooking Time 30 mins ⁣ ⁣ Ingredients⁣ Coburg cob⁣ 195g jar caramelised onion chutney⁣ 250g whole Camembert ⁣ 1 red chilli finely chopped⁣ 4 garlic cloves minced⁣ 3 tbsp olive oil ⁣ 3 tbsp honey⁣ 3 thyme sprigs leaves removed ⁣ ⁣ Method⁣ 1. Pre-heat your oven to 180C/160C fan/gas 4 and line a baking tray with baking paper. ⁣ 2. Slice the cob thickly widthways, ensuring to only cut 2/3 of the way down so that your cob remains in one piece. Using the Camembert lid as a stencil, use a small knife to cut a hole in the centre of the cob deep enough for the cheese to sit in without cutting all the way through. ⁣ 3. Scoop out the bread before drizzling your bread all over with 2 tbsp of olive oil, ensuring the oil drizzles in between the slices. ⁣ 4. Spread chutney into your Camembert hole and in between each slice before unwrapping your Camembert and sitting snugly in the hole.⁣ 5. Pierce your Camembert 12 times before mixing your chilli, 1 tbsp olive oil, honey and thyme leaves in a small bowl and drizzling all over your cheese and bread. Push as much garlic and honey drizzle as you can into the slits you have created in your cheese as this will add extra flavour when cooking!⁣ 6. Pop on a lined baking tray in the oven for 20 mins until your Camembert is melted and oozing. Tear away your caramelised onion slices and dunk into your gooey, cheesy Summer centrepiece!