1-Begin with the Camembert: Preheat the oven to 190°C (fan 170°C/gas mark 5). Take a 250g Camembert, remove its lid and wrapping, and place it back in its wooden box base. Put the base inside the upturned lid and set it on a baking tray. Cut slits into the top of the cheese for even melting, then bake for 15 minutes until it’s fully melted and gooey.

2-For Mushroom, Tarragon, and Truffle Camembert: Fry 150g mushrooms in 1 tablespoon butter until golden. Stir in 1 tablespoon chopped fresh tarragon, then top the baked Camembert with this mixture and drizzle with 1 teaspoon truffle oil.

3-For Pine Nut, Rosemary, and Garlic Camembert: Heat 2 tablespoons olive oil and cook 30g pine nuts until light golden. Add 1 sliced garlic clove and cook for 1 minute, then stir in 1 teaspoon chopped fresh rosemary and cook for another minute. Spoon over the baked Camembert and scatter 1 tablespoon chopped flat-leaf parsley on top.

4-For Cranberry, Port, and Thyme Camembert: Heat 150g frozen cranberries with 50g caster sugar and 50ml port until the sugar dissolves. Simmer until the mixture turns jammy, then stir in 1 teaspoon thyme leaves and spoon over the baked Camembert.

5-For Maple Pecan Camembert: Heat 60g pecan halves with 2 tablespoons maple syrup and 1 tablespoon soft brown sugar until the sugar melts and the nuts are glazed. Spoon the topping onto the baked Camembert.

6-After assembling, let the toppers rest for a minute before serving. This helps the flavors blend. For variations, adjust based on your needs, like going vegan with plant-based cheese.