The Day Before: In a jug, whisk together the eggs and milk.

In the bowl of a kitchen mixer with a dough hook, combine bread flour, yeast, caster sugar, salt, and mixed spice.

On a medium setting, slowly pour in the egg mixture to form a very soft, wet dough.

Add the butter and increase the speed, kneading for 8-10 minutes until the dough clings to the dough hook.

Cover with cling film and refrigerate overnight.

Prepare the Garlic: Preheat the oven to 200°C/180°C fan/gas 6.

Line a baking sheet with foil.

Cut off the top of the garlic bulb, drizzle with olive oil, and season.

Wrap the garlic in foil to create a sealed parcel and bake for 35-45 minutes until softened.

Remove from the oven, cool, and squeeze out the cloves, mashing them with a fork.

On the Day: Line a baking tray with parchment paper.

Remove the Camembert from its wooden carton and place the carton in the center of the tray.

Divide the Dough: Tip the chilled dough onto a floured surface and divide it into 5 equal pieces.

Make Filled Brioche Buns: Take one piece of dough and divide it into 5 smaller pieces.

Roll each piece into a ball, make a small indent, fill with 1/2 tsp of the roasted garlic, and pinch the dough to seal.

Place the sealed side down on a floured surface, cupping and rotating to form a round shape.

Repeat Step 5 for each filling (quince paste, chestnut, cranberry mixture, and mushroom pâté) to create 25 filled buns in total.

Arrange the filled buns around the wooden Camembert carton on the baking tray, placing 10 in the inner ring and 15 in the outer ring with 0.

5cm space between each for rising.

Cover with oiled cling film and let rise in a warm place for 30-40 minutes or until almost doubled in size.

Preheat the oven to 190°C/170°C fan/gas 5.

Cut a small circle of rind from the top of the Camembert, sprinkle with thyme leaves, and place the cheese in the carton, cut side up.

Brush the buns with beaten egg and scatter with poppy seeds.

Bake for 15-20 minutes until the buns are golden brown.

Decorate with rosemary or bay leaves and fresh cranberries before serving.