Baked Camembert with figs & crispy prosciutto

Preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment, then add the onions, drizzle over the vinegar and honey, toss together and roast for 20 minutes, or until sticky. Meanwhile, score the top of each Camembert 2-3 times, and push the herbs and garlic into the cuts. Take the tray out of the oven and arrange the figs and Camembert on it; cook for a further 15 minutes, until the cheese is soft and oozy.

Meanwhile, heat a nonstick frying pan over a medium-high heat and dry fry the pecans for 2-3 minutes. Tip onto a board, allow to cool slightly, then roughly chop. Add the prosciutto to the pan and fry for 5-7 minutes, until turning crispy. Transfer to a plate lined with kitchen paper to cool, then snap or tear into bite-sized shards.

Scatter over the prosciutto, pecans and extra thyme. Drizzle over a little olive oil and serve with toasted sourdough if liked (or alternative bread to keep it gluten free).