Put the brie, soft cheese, gruyère, half the parmesan, the milk and cornflour in a food processor and blitz until smooth. Stir in the thyme and chilli flakes. Spread the chilli jam over the base of a baking dish (about 15 x 12cm), then the cheese mix over the jam. Sprinkle with the remaining parmesan, plus a little more thyme and chilli flakes. Will keep covered and chilled for three days.
