500 grams small waxy potatoes, washed
10 large cloves garlic
250-gram round of soft cheese such as brie or camembert, at room temperature
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon very finely chopped rosemary or thyme
1 clove garlic, crushed
2 tablespoons fresh walnuts, roughly chopped
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Put the potatoes, garlic and thyme in a baking dish and toss with a little oil, salt and pepper. Roast until tender when pierced with a skewer. Cover to keep warm.
Preheat the grill to its highest setting and have the oven rack set in the centre of the oven.
Carefully cut the white rind from the top of the cheese and discard. Lightly score the cheese with the tip of a knife. Place in a cast iron pan or ovenproof baking dish just large enough to hold it snuggly.
Combine all the remaining ingredients in a bowl and spoon over the top of the cheese. Place in the oven and cook until the top is bubbling and golden and the cheese is soft but not collapsing when gently pushed with your finger.
Serve immediately with the roasted potatoes and suggested accompaniments.