Preheat oven to 200°C or 180°C fan forced. Unwrap the camembert from all packaging. Place in the Midi Shallow Casserole and bake in the oven for 10-12 minutes until the rind begins to break and the centre is soft.

Put the pancetta in a small frying pan. Cook on a medium heat until crispy. Take off the heat, and pour onto kitchen paper to drain.

When the pancetta is cool, stir in the pomegranate seeds and thyme leaves. Spoon the mixture over the warm camembert and serve with breadsticks or chunks of French bread.

Suggested Wine pairing: Medium White: Alabarino or Medium Red: Pinot Noir