Memory Dish: Baked Garlic Camembert, inspired by France
There's no lunch I love more than a proper French affair. Crusty, warm baguettes picked out from the bakery that morning. Slabs of cheese on a wooden board, free for everyone to rip chunks from. Salami, jambon, chorizo and saussicon, all waiting to be torn up and smooshed together with a bit of mustard, sea salted butter and as much bread as you can manage.