Heat the oven to 180C/160C fan/gas 4. Brush the base of a small baking dish with half the oil – the dish should be able to comfortably hold the camembert. Cut the top off the camembert using a sharp knife, then scatter over the leaves of one of the rosemary sprigs. Bake for 20-25 mins until bubbling and golden.

Meanwhile, pick the leaves off the remaining rosemary sprigs and finely chop. Heat the remaining oil in a frying pan over a medium heat and cook the bacon for 5 mins until golden and almost cooked through. Stir in the chopped rosemary and maple syrup, and cook for a further 2-3 mins until the bacon is crispy. Drizzle the maple bacon mixture over the baked camembert, and serve with crackers or toasted baguettes for dunking.