Cranberry and endive canapé
This endive canapé recipe ties together three very seasonal flavours — cranberry, blue cheese and walnut — to create a crunchy and refreshing canapé. If you cannot find kosher Roquefort swap it for a strong vegetarian blue cheese or goat’s cheese. Serves: 8 Preparation: 30 minutes
125g Roquefort cheese
50g butter, soft
2 tbsp chives, chopped 3 tbsp walnuts, chopped, plus extra for garnish
Ground black pepper
2 tbsp cranberry sauce
48 cranberries, fresh
Celery cress or any micro herb
Place the Roquefort and butter in the food processor and blitz until smooth. Transfer to a bowl and fold in the cream, chopped chives and walnuts. Season with ground pepper and place in a piping bag. Set aside to set in the fridge for at least 1 hour.
Heat the cranberry sauce in a frying pan, add the fresh cranberries and cook lightly until they just begin to pop. Remove from the heat and allow to cool.
To serve, remove 24 leaves from the endives, trim off and neaten the edges and wash well. Pipe the cheese mixture into each leaf, top with 2 cranberries and a few chopped walnuts.
Finish with some celery cress and serve.