To make the chutney, heat olive oil in a fry pan on medium heat. Cook onion, beetroot and currants (if using) for 10-15 minutes until soft.
Stir in vinegar, sugar and plums. Simmer for about 10 minutes, stirring frequently to avoid burning on the bottom of the pan, until reduced and thickened. Season to taste with salt and pepper (and a little more sugar if needed). The chutney will keep in the fridge for about a week.
To bake the cheese, preheat oven to 180degC. Thinly slice the rind off one side of the Camembert/brie, being careful not to remove too much of the cheese inside. Place in a ramekin or small oven-proof dish, cut-side up. Sprinkle over herbs, drizzle with extra-virgin olive oil and grind over plenty of black pepper. Bake for 15-20 minutes or until melted and gooey. Halfway through cooking time you can throw some thin slices of bread in the oven on a tray to toast for about 10 minutes.
To serve: place Camembert, a small bowl of chutney and bread/crackers on the table and let everyone help themselves – spread a bit of chutney and gooey Camembert on your bread or cracker, and eat!