Yesterday for visitors I decided to do a baked Camembert in my new special dish. I have only ever been successful, achieving a lovely molten stretchy result when cooked in the box (oven and microwave). However, this time the cheese never melted beyond a lumpy blancmange texture. Why do you think this is? I didn't overdo it, was checking every few minutes, but it was a cheap 99p Lidl cheese. I had bought 2 of them so tried again today, without the lid, in the microwave with the same result. Do you think it was the dish, the cheese or me?
Angela Rayner lashes out and calls Sunak “pint sized loser”.