Baked Camembert with Garlic and Honey Roasted Veg

Preheat the oven to 200°C/Gas Mark 6 and toss the carrots, parsnips, and red onion wedges in a large roasting tin with the olive oil, thyme, salt, and pepper.

Drizzle 2 tablespoons of the honey over the vegetables and toss again, then roast for 15 minutes.

Meanwhile, score the top of the Camembert with a crosshatch pattern, push in the garlic slices and rosemary sprigs, and drizzle with the remaining honey.

Place the Camembert in its box in the centre of the roasting tin and return everything to the oven for a further 20 minutes until the cheese is melted and golden and the veg are caramelised.

Serve immediately with plenty of crusty bread for dipping.