Heat your oven to 180°C.

Add your honey and harissa to a bowl. Mix to combine.

Cut a disc about 5cm wide out of the centre of your camembert, leaving a layer on the bottom. Place it back in its wooden base, making sure there is no plastic attached.

Spoon your harissa and honey mixture into the middle of your camembert, then place the extra circle of camembert on top. Bake for 20 mins.

Meanwhile, tear your pitta into bite-sized pieces. Finely chop your parsley.

Add a little olive oil to a frying pan and add your torn pitta. Fry gently for 5 mins until your pitta is crispy, turning occasionally to ensure they cook evenly. Sprinkle with a pinch of salt and parsley, then set aside.

Remove your pitta from the oven and dunk your pitta chips in it whilst it is still hot.