Roquefort and cranberry endives

This endive canapé recipe from Bruno Loubet ties together three very festive flavours - cranberry, blue cheese and walnut - to create a crunchy and refreshing canapé. Roquefort contains animal rennet, so if you are catering for vegetarians, swap it out for a strong vegetarian blue cheese.

First published in 2015
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Ingredients

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Imperial

Equipment

  • Food processor or blender
  • Piping bag and nozzle

Method

1
To begin, 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
2
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
3
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
First published in 2015
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After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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