Clean and thinly slice the white part of the leek.

Sauté the leek in a skillet with some butter for a few minutes until soft. Season with a little salt and four-spice blend.

Preheat the oven to 410°F (210°C).

Meanwhile, remove the Camembert from its packaging and place it back in its wooden box base (if you don't have the box, use a ramekin of similar size).

Leaving a 1/2 to 3/4 inch (1–2 cm) border, cut into the Camembert about halfway down and remove the top rind as a lid.

Spoon the leek fondue into the Camembert and season with a little salt and a few pink peppercorns. Replace the lid (rind side down) on top.

Optional: You can add a splash of white wine to the Camembert before adding the leek fondue.

Bake for at least 20 minutes, keeping an eye on it so the cheese doesn't dry out.

Meanwhile, prepare the dippers.

Brush the phyllo sheets with a little olive oil and sprinkle with fresh parsley leaves.

Stack the 2 phyllo sheets together, pressing them well (you can use a rolling pin).

Fold them in half, then cut into 8 strips. Place the strips on a baking sheet lined with parchment paper (or a baking mat). You can twist them or shape them like samosas for a nicer presentation.

When the Camembert has 5 minutes left to bake, put the dippers in the oven.

When done, remove the top of the Camembert and set it aside. Gently stir the inside of the cheese and garnish with a few parsley leaves and pink peppercorns.

Serve with the crispy dippers on the side.