Preheat the oven to 180°C.

Place the whole camembert wheel in a suitable sized ramekin and score the top crust.

Drizzle with 1 tbsp of honey, place in the oven and bake for 12-15 minutes until it is soft and melted inside but keeps its shape.

Meanwhile, in a saucepan over low heat, add the fig and walnut pieces, butter, 2 tbsp honey, rosemary and salt.

Stirring constantly, melt the honey and butter and create a lovely sticky coating - approx 3-4 minutes. Remove from the heat and set aside

Remove the cheese from the oven, top with the fig and nut caramel and serve immediately with crackers.