Start by washing your Brussel sprouts and chopping 200g of them in half.

Place on a roasting tray and add the butter, chestnuts and Italian herbs, then the salt and pepper and bake at 170°C for 15 minutes.

Remove from the oven and drizzle with the maple syrup, make space for the camembert to one side and let it rest while you prep your cheese.

Remove the camembert from the box and cover it in foil, then place the camembert and score on top, fitting the garlic clove slices in the little spaces from scoring it. Add the sprig of rosemary and place on the oven tray with the sprouts.

Bake for a further 20-25 minutes, and plate it with the cheese in the centre and the sprouts all around.

Serve immediately with fresh bread and more rosemary on top.