One of my favourites ...
You need to start with some good cheese - something French. I tend to go with Camembert or Coutances.
Cut off the rind carefully revealing the soft cheese within and place into a milk pan with a little cream on a low heat - you want to just warm it through without any sticking.
Meanwhile, boil some tenderstem broccoli and put a couple of rashers of streaky bacon under the grille.
Serve up by pouring out the creamy cheese onto a warm plate, cover with the broccoli and garnish with the bacon, grinding a little fresh black pepper over.