Preheat the oven to 180°C/350°F (without fan).

Place a sheet of baking paper onto a baking tray, and place the camembert on top. The camembert should be removed from any plastic packaging before baking.

Bake the camembert for 12-15 minutes, or until the top and sides of the camembert feel soft to the touch. If it still feels a bit firm when you press gently with your finger, bake for a further 2-3 minutes.

Meanwhile, heat the honey and balsamic vinegar in a small saucepan until it has warmed through.

Add the raspberries to the honey and gently coat them in the honey, taking care not to break the raspberries.

Once the camembert is ready, use a spatula or pancake flipper to gently move the camembert to a small plate with a lip, or place it directly on a large cheeseboard.

Top the camembert with the raspberries and drizzle over a bit of honey.

Sprinkle with chopped pistachios and serve immediately.

The honey can be a bit sweet for some, so I prefer to drizzle only a bit on the camembert, and to leave a small pot of the warm honey alongside for others to help themselves to more.