Pre heat your oven to 180C / 350F / Gas mark 4.

First make the compote. Place your blueberries in a small to medium sized pan. Add in the water and sugar and on a low heat gently cook stirring until the blueberries start to break down. This will take a little longer if you are using frozen blueberries.

Once they have started to break down take a tablespoon on the juice and place in a small cup and mix in the cornflour.

Pour the cornflour mix into your pan and stir it into the fruit. It will thicken quickly. Take it off the heat and cover the pan and place to one side.

Your oven should now be at temperature. Place your cheeses - unwrapped but still in their wicker baskets they should have come with - on a baking sheet.

With a sharp knife score 3 or 4 lines across the top of them. If using rub the light brown sugar over the tops of them.

Place them in your oven and bake for 15 minutes.

Take them out of the oven after 15 minutes and very gently place them on your serving plates and divide the blueberry compote over the two cheeses and serve immediately.