We love Tunworth, the so-called ‘British Camembert’. Made using traditional techniques by Stacey Hedges and Charlotte Spruce in Herriard, Hampshire, it is absolutely bursting with flavour. And, with a little warmth from the oven, we think it makes a perfectly decadent prelude to dessert. 

Tunworth, honey, oatcakes
Preparation time: 2 minutes
Cooking time: 15 minutes

  1. Remove all of the packaging from the Tunworth, and replace it back into its wooden case. Stud the cheese with peeled garlic cloves and small sprigs of rosemary.
  2. Place on a baking tray in the centre of the oven (which should still be at 180°C) for 15 minutes until soft, warm and oozing.
  3. Cover the oatcakes in melted cheese and a chunk of honeycomb. Delicious.

Of course, if by this stage you’re feeling a little full, all of these bits and pieces will keep for another day.

Now, back to dessert!