This endive canapé recipe ties together three very seasonal flavours - cranberry, blue cheese and walnut - to create a crunchy and refreshing canapé. If you cannot find kosher Roquefort swap it for a strong vegetarian blue cheese or goat's cheese.
Preparation: 30 minutes
125g Roquefort cheese
50g butter, soft
2 tbsp chives, chopped
3 tbsp walnuts, chopped, plus extra for garnish
Ground black pepper
2 tbsp cranberry sauce
48 cranberries, fresh
● 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.
● 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.
● 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.