Place the beer battered wedges in the oven/air fryer and cook as per packet instructions. If you are air frying, preheat the oven to 200℃.

Cut the bacon into bite size pieces. Add to a non-stick pan on medium-high. Place into an oven safe deep pan, cook until the fat has rendered and the bacon has crisped. Then set aside.

Whilst the bacon is rendering, prepare the vegetables. Peel the outer layer of the leeks, and be sure to clean any dirt. Cut the leek in half, then slice to a medium thickness. Remove the stalk from the kale, then finely slice as well.

Use a small portion of the chicken stock to deglaze the pan. Then add the leeks, and garlic, to the bacon fat. Saute until the leek has started to soften, and garlic becomes fragrant.

Add the kale to the leek and garlic mixture. Let the kale wilt until it has softened, and integrated with the leek and garlic.

While the vegetables are sauteing, cut the camembert into halves then small triangles. Also combine the cream and chicken stock in a mug/measuring cup.

Remove the vegetables from the pot, and set aside in a bowl.

In the oven safe deep pan, layer the camembert bacon wedge bake components in the following order - wedges, leek/kale/garlic mix, bacon, and camembert. Drizzle in the cream and chicken stock mixture. This is where you also sprinkle in the parmesan too. Then repeat until all components have been used.

Serve with a side of greens, if you’d like, and enjoy!