Cranberry tuile and stilton foam

To make the cranberry purée, bring the wine to a boil and reduce it to 75ml

Place the cranberries in a pan and pour over the reduced red wine whilst still hot. Bring to the boil, reduce the heat and cook until the cranberries start to collapse

Whizz in a food blender until smooth

Pass through a fine sieve, add sugar to taste, and cool. Store until required

To make the cranberry tuile, heat the oven to 90˚C. Put the cranberry purée and Isomalt sugar into a pan and place on the stove, warming just enough for the sugar to dissolve, stirring continuously

Pour onto a silicon baking mat and, using a 24cm/12inch step pallet knife, spread a thin, even layer of the mixture over the surface of the mat. Cook for 45 – 50 minutes or until set

Once set, remove from the oven and carefully peel the sheet of tuile off the mat and put it on a board. Cut out 6cm x 12cm rectangles and return these to the mat, shiny side down

Put back into the oven and continue drying for a further 45 minutes

While the tuiles are still warm wrap them around 12cm long metal tubes that are 2cm in diameter

As the tuiles cool you can remove the tube and they will crisp up. Store in an airtight container until required

To make the Stilton foam, bring the milk and cream up to the boil, reduce the heat, add the cheese and allow to melt

Mix using a hand blender, then pass the mixture through a fine sieve

Pour into a ½ litre espuma gun, turn upside down, and charge once with an ISI charger. Shake lightly and store in the fridge until required

To serve, fill the tubes with the Stilton foam using the espuma gun

Arrange on a plate or bowl, and serve immediately