Start by unwrapping the camembert and scoring it both ways to make a criss cross pattern, cut the nduja into small pieces which will then be placed inside the gaps of the cheese, you can add as much or as little nduja as you like but you’ll want at least 20g. 

Once you have stuffed the pieces of nduja into the gaps you can cover them with a few sage leaves, this will stop the nduja from burning on the surface and also add a lovely perfumed flavour to the cheese. 

Now take the honey and spread or drizzle it all over the top surface of the camembert, drizzle the olive oil over and season with just black pepper, no salt is needed as both the nduja and camembert will supply plenty of salt, place the cheese on a baking tray and set aside. 

Next cut the baguette into small pieces or keep it whole and place on a baking tray, place both trays in a hot oven at 180c for 10-15mins or until the cheese has melted and the bread is nicely toasted. Now dip the bread in and enjoy!