Roasted Camembert in Pistachio Crust with Beurre Blanc

Remove the Camemberts from their plastic wrapping and return each to its bottom wooden half-box. Score the top rind of each cheese in a shallow crosshatch pattern with a sharp knife. Peel and finely mince the garlic clove, and pick the thyme leaves from their stems.

Pulse the pistachios in a food processor 6–8 times until roughly chopped — you want a coarse rubble, not a powder. Combine them in a bowl with the melted butter, thyme, honey, garlic, flaky salt, and black pepper, then mix until the nuts are evenly coated.

Press the pistachio mixture firmly over the top surface of each Camembert, packing it into the score marks. Place the boxes on a baking tray, cover loosely with cling film, and refrigerate for 30 minutes to firm up the crust.

Preheat the oven to 190°C (fan 170°C / gas 5). Uncover the Camemberts and bake for 18–20 minutes, until the crust is deep golden and the cheese visibly bulges and wobbles at the centre when the tray is gently shaken.

While the cheese bakes, combine the shallots, white wine, and white wine vinegar in a small heavy saucepan over medium-high heat. Reduce until only 2–3 tablespoons of syrupy liquid remain and the pan looks nearly dry — approximately 8–10 minutes.

Reduce the heat to the lowest possible setting and stir in the double cream. Add the cold butter cubes three or four at a time, whisking constantly and waiting for each addition to be fully incorporated before adding the next, until the sauce is glossy, pale, and thick enough to coat a spoon — about 8 minutes. Season with fine salt and white pepper, then pass through a fine sieve into a warm jug, pressing the shallots to extract all the liquid.

Transfer the roasted Camemberts in their boxes to a board. Scatter chives over the pistachio crust and serve immediately alongside the warm beurre blanc, toasted baguette slices, and red grapes.