1. Scrub the potatoes well under running water to remove any dirt. Remove any "eyes" or shoots. Place into a large pot and cover with cold water. Add the salt and place on high heat. Bring to a simmer and simmer the potatoes, partially covered, until tender (a small, sharp knife should be able to pierce the potatoes and be withdrawn easily).

2. For potatoes 5-7 centimetres in length, this will take about 25 minutes; for larger potatoes it may take 30-40 minutes. Drain the potatoes, return them to the warm pot and stand, uncovered, for 10 minutes.

3. Heat your oven to 160C fan-forced (180C conventional). While the potatoes are boiling, remove the camembert from any wrapping and place in a small baking dish (if it comes in a wooden box, you can use that instead). Cut a cross into the top of the cheese and place the sprig of rosemary on top. After the potatoes have been drained, place the cheese into the oven and bake for 15 minutes. Serve the potatoes with the camembert, any other cheeses you've selected, and the pickles.

Tip: There aren't really any rules for putting together a cheese platter, but ideally it should include a mix of hard and soft cheeses, plus something with a bit more character, such as a blue.

Also try: my leaf salad with parsley vinaigrette