Mushroom, tarragon and truffle camembert recipe
Fry a handful of wild mushrooms in butter until golden, then stir in 1 tbsp chopped tarragon.
Top the baked camembert with the mushrooms and a drizzle of truffle oil.
Pine nut, rosemary and garlic camembert recipe
Heat 2 tbsp olive oil in a pan then gently cook 2 tbsp pine nuts until light golden.
Stir in one sliced clove of garlic and cook for a minute then stir in 1 tbsp chopped rosemary and cook for a further minute.
Spoon over the baked camembert and scatter with chopped flat-leaf parsley.
Cranberry, port and thyme camembert recipe
Put 100g frozen cranberries, 2 tbsp caster sugar and a splash of port in a pan.
Heat until the sugar dissolves, then simmer until the cranberries are jammy. Stir in a few pinches of thyme leaves and spoon on top of the baked camembert.
Maple pecans camembert recipe
Put a handful of pecan halves in a small pan with 3 tbsp of maple syrup and 1 tbsp soft brown sugar.
Heat until the sugar melts and the pecans are glazed. Spoon on top of the baked camembert.