1. Put the Arran Brie into an oven-proof dish and place in a warm oven 120C/Gas Mark ½) for about half an hour, until it’s gooey and liquid in the centre.
2. Arrange some oatcakes on a serving dish and scatter the dish with the cornichons. Wash the radishes and the tomatoes, cut them in half and arrange on the dish also.
3. When the brie is ready, place it in the middle of the dish along
with the garnishes and finish with a twist of pepper and a drizzle of rapeseed oil.
4. Eat it straight away as it cools quite quickly. Serve it with a bright pinot gris.
