Roquefort and cranberry endives

servings8
30 minutes

Ingredients

  • 4 endive
  • 125g of Roquefort cheese
  • 50g of butter, soft
  • 50g of cream
  • 2 tbsp of chives, chopped
  • 3 tbsp of walnuts, chopped, plus extra for garnish
  • 2 tbsp of cranberry sauce
  • 48 cranberries, fresh
  • celery cress
  • ground black pepper

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
  • 125g of Roquefort cheese
  • 50g of butter, soft
  • 50g of cream
  • 2 tbsp of chives
  • 3 tbsp of walnuts, chopped, plus extra for garnish
  • ground black pepper
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
  • 2 tbsp of cranberry sauce
  • 48 cranberries, fresh
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
  • celery cress
  • 4 endive