Baked Brie with Garlic, Rosemary and Hazelnuts

   This is the best starter that I have ever eaten, and it's from a chain of restaurants called Wildwood, and it was from one of their restaurants in a small town in Leicestershire called Market Harborough.

The most important things in this recipe are a good quality brie, and a good quality honey. Don't be tight if you're going to make this, otherwise it's quite pointless.

Get a small ovenproof dish like I have above, and put 1-2mm of olive oil in the bottom, then add 3 cloves of garlic to it, not crushed, just cut in half, then add some whole hazelnuts, just 4 or 5 will be fine. Then roast in the over for about 15-20 minutes at 170C.

Once the garlic cloves have browned slightly and gone nice and soft, add the brie. I would recommend a Brie De Meaux, as the flavour is much stronger than most other types of Brie, and it tends to melt much more nicely.

Once you have added the Brie, cook again for about 10 minutes, or until the Brie has melted nicely and is hot, then drizzle on two teaspoons of honey and serve with Melba toast, or just normal cut up toast if you can't be bothered to mess around anymore.