1: To make the dough balls, put the flour, yeast, sugar and salt into the bowl of a freestanding mixer fitted with a dough hook. Pour 2 tbsp of the beaten egg into a small bowl; set aside for later. Tip the rest of the egg into the mixer bowl, along with the melted butter and milk. Mix on a medium speed until the mixture comes together to form a dough.

2: Turn the dough out onto a very lightly floured surface and knead for 5 minutes or until it feels quite soft. Roll into a smooth ball. Clean the bowl and grease it with a little oil. Pop the dough back into the bowl and cover with a tea towel. Leave in a warm place for about an hour until the dough is doubled in size.

3: Take the Camembert out of its wooden case and set the whole cheese aside. Place the empty wooden case in the middle of a large baking tray.

4: Knead the dough to knock out the air, then divide into 24 equal pieces and roll each piece into a ball. Surround the wooden case with a ring of 10 dough balls and arrange another circle of balls around that one, spacing them a little further apart. Leave to prove in a warm place for around 30 minutes.

5: Meanwhile, preheat the oven to 200°C/Fan 180°C/Gas 6. Brush the dough balls with the reserved beaten egg and sprinkle with a little salt. Unwrap the Camembert and return it to its wooden case. Slide the baking tray onto the middle shelf of the oven and bake for 25 minutes until the dough balls are golden brown and cooked through.

6: Meanwhile, for the garlic and herb butter, melt the butter in a small saucepan over a medium heat, add the garlic and cook for 2–3 minutes. Season with salt and pepper to taste. Leave to cool slightly then stir in the chopped parsley.

7: When the dough balls are cooked, take the baking tray from the oven and spoon the garlic and herb butter over them. Serve straight away, letting everyone dip the garlicky herby dough balls into the melting Camembert.