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Roquefort and cranberry endives

PT30M

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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
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Roquefort and cranberry endives

 
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