• 2 camemberts in wooden boxes (preferably from Normandy)
• 50 ml (approx 1¾ fl oz/3

Take the camemberts out of their wooden boxes. Soak the boxes in cold salted water for 10 minutes. Place the camemberts in the freezer for 10 minutes. Carefully cut a thin ‘lid’ off the top of the camembert, make incisions in the camemberts with a knife, sprinkle with calvados, scatter with herbs and replace the lid. Place the camemberts back into their boxes, wrap in foil and cook over gentle