Posh cheesy chips with pickles, apple and tomatoes.

Or to be more specific... Baked Camembert, with cornichons, pickled silver skin onions, sunstream tomatoes, apple and roastie sage spuds. This isn't one for those watching their waistline but it is blooming tasty. Not to mention, rich, indulgent, delish and incredibly easy. This has got to be like a 0.5 on the difficulty scale (0 = easy as ABC, 5 = tough like chocolate). Takes around 35 mins, all in.

Start by preheating your oven to 200 degrees or gas mark 6.

Remove the cheese from its wooden box and take off any wrapping and stickers.Then replace it into its box. Make a few holes in the top of the cheese with a sharp knife and poke in some slivers of garlic. This will add an extra dimension to the divine cheesiness that you will shortly discover. Replace the lid. Place on a baking tray and bake in the oven for 25-30 mins until gloriously gooey.

While the cheese is cooking. Peel and slice your spuds into skinny wedges. Par boil on a high heat for about 5 mins, then drain and scatter onto a baking tray, sprinkle with salt and olive oil and place in the oven with the cheese.

Relax. Read a book, watch the box, whatever, just chill.

5 minutes before the cheese and spuds are due out of the oven assemble the rest of the plate party. ie your choice of pickles and crudite, or simply some lovely crusty bread. I had pickled onions, gherkins, tomatoes and some sliced apple fresh from the tree in the garden.

When your cooking time is up, remove the spuds and cheese from the oven. Slosh some dried sage onto the spuds and toss. Serve immediately, but beware that cheese will be HOTHOT.