Simon Rimmer served up a tasty baked Camembert with rosemary and honey on Sunday Brunch.

The ingredients are: 1 x Camembert cheese, 1 clove sliced garlic, 1 Sprig rosemary and 75g honey.

For the topping: 30g toasted pine nuts, 8 sliced sun-dried tomato (also use about 50ml of the tomato oil), 30g toasted pecans, A handful chopped tarragon, Zest half orange, 1 baguette, cut into thin slices, 75ml olive oil, 2 cloves crushed garlic and 25ml good quality truffle oil.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.