Cranberry, cheese, bacon & rosemary tart

Serves 6

100g frozen cranberries, defrosted

200g strong flour, plus extra for dusting 110ml chilled water

150g unsalted butter, plus extra for greasing

1 tbsp chopped fresh rosemary leaves, plus sprigs to garnish

1 tbsp honey 100ml water

200g Stilton, sliced

5 rashers streaky bacon, chopped pepper 40 x 30cm tart tray

baking paper

In a large mixing bowl, combine the flour with the water until a thick dough. Knead with one hand for 1 min to bring it together, then roll it out to a 15 x 40cm rectangle on a surface lightly dusted with flour.

Place the butter between two sheets of baking paper, then beat it with a rolling pin on a hard, secure surface until it is approximately 15cm square. Place the butter in the middle of the rolled out dough, then fold one side of the dough over the top of it and the other side of the dough on top of that. Turn it 90° and roll into a rectangle again. Fold one side of the pastry into itself two thirds the way up, then fold the remaining side over that, and turn 90°. Repeat the process once more, then wrap in airtight wrapping and leave to chill for 1 hr.

Place the cranberries, chopped rosemary and honey in a small saucepan and season with pepper. Pour in 100ml of water and bring to the boil. Simmer for 5 mins until the cranberries soften and the sauce thickens.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the tart tray. On a surface lightly dusted with flour, roll the pastry out to fit the tray, then place in the tray, trimming the edges if necessary. Leaving a 2cm border, spread the cranberry sauce on top of the pastry, then top with the Stilton slices, followed by the chopped bacon. Bake for 15-20 mins until golden and cooked through. Allow to cool slightly before cutting into triangles and serving, garnished with the rosemary sprigs.