1-How to Prepare the Perfect Camembert Toppers: Creating Camembert toppers is straightforward and fun, starting with preheating your oven to 190°C (fan 170°C, gas mark 5) and gathering all ingredients. Remove the Camembert from its packaging, place it back in the base, and set the base inside the upturned box lid on a baking tray. First, cut a few slits on the cheese top to help it melt evenly, then bake for 15 minutes until it’s soft and melted.

2-Next, prepare your chosen topper while the cheese bakes. For the Mushroom, Tarragon, and Truffle option, fry 150g mushrooms in 20g butter until golden, stir in 1 tablespoon chopped tarragon, and spoon it over the baked Camembert with a drizzle of 1 teaspoon truffle oil. For Pine Nut, Rosemary, and Garlic, heat 2 tablespoons olive oil, cook 30g pine nuts until light golden, add 1 sliced garlic clove for 1 minute, stir in 1 tablespoon chopped rosemary for another minute, and scatter with 1 tablespoon chopped flat-leaf parsley over the cheese.

3-Continue with the Cranberry, Port, and Thyme topping by heating 150g frozen cranberries, 75g caster sugar, and 60ml port in a pan until the sugar dissolves and it turns jammy, then stir in 1 teaspoon thyme leaves before spooning on top. For Maple Pecans, heat 50g pecan halves with 2 tablespoons maple syrup and 1 tablespoon soft brown sugar until glazed, and add to the Camembert. Using the upturned box lid as a tray keeps the cheese supported, and remember that cooking toppings takes just a few minutes for fresh flavor.