Baked camembert with honey, granola and rye crackers

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Mix all the ingredients for the
   granola along with a pinch each of salt and pepper, then spread over a baking tray and bake for 15 minutes, stirring halfway through, until golden and crisp. Set aside to cool (see Make Ahead).
2. For the crackers, mix the flours and salt in a large bowl. Make a well in the centre and pour in 145ml cold water and the olive oil. Using your hands, bring together into a dough, adding a little more water if needed. Tip onto a floured worktop and knead briefly. Divide into 25 equal pieces, then roll out each one as thinly as possible – any shape works.
3. Transfer the crackers to the lined baking sheets, brush with a little extra oil and sprinkle with salt and black pepper. Bake for 10 minutes until golden and cooked (you’ll need to do this in batches). Transfer to a wire rack to cool. Break up the crackers to serve (see Make Ahead).
4. Remove the cheese from all its packaging (keep the box base), re-wrap in baking paper, then put back in the box base. Cut a cross in the top of the cheese with the tip of a sharp knife, then poke in a few garlic slivers, the rosemary and the bay leaves. Splash the cheese with the wine and add the 1 tbsp honey.
5. Wrap the cheese (in its box base) in foil to seal, then bake on a tray for 20 minutes until gooey. Remove from the foil, then serve scattered with the granola, a drizzle of honey and the raw honeycomb (if using), with the crackers for dunking.