Recipe: Cranberry and endive canapé


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.

Serves: 8

Preparation: 30 minutes


125g Roquefort cheese

50g butter, soft

50g cream

2 tbsp chives, chopped

3 tbsp walnuts, chopped, plus extra for garnish

Ground black pepper

2 tbsp cranberry sauce

48 cranberries, fresh

Celery cress

4 endives


● 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.

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