Whole baked camembert with sage and sea salt

1. Preheat the oven to 180˚C, gas mark 4. Cut the camembert in half widthways. Season the cut sides of the cheese with the salt and some freshly ground black pepper, scatter over 8-10 roughly chopped sage leaves and then sandwich the cheese back together. Put in an ovenproof dish that fits the cheese fairly tightly and bake for 10-12 minutes, until melted.

2. Meanwhile, pour some oil into a small frying or saucepan, to about 1cm deep, and set over a medium-high heat. When hot, add the remaining sage leaves for 2-3 seconds, until they become crispy. Carefully remove and put on kitchen paper to drain; sprinkle with more sea salt. Scatter the crispy sage leaves over the baked, oozy cheese and serve with toasted crusty bread for dunking.