Chicory with Roquefort

I know cranberries are meant to be for Christmas, but I had cranberry sauce in the fridge and dried cranberries in the cupboard. I already had walnuts so just a quick dash to my local Waitrose for Roquefort and some crispy chicory. Add a dollop of that cheery bright red sauce that was lingering. Yum - this proves cranberries are not just for Christmas.

Ingredients - makes 20

60g Roquefort

25g softened butter

25ml double cream

1 small salad onion

10g chopped walnuts + 15g chopped walnuts for topping

2 tbsp Cranberry sauce or Sharwoods Mango Chutney

2 tbsp dried cranberries or a small piece of fresh mango, cubed

Fresh herb sprigs

Method

Blend the Roquefort and butter together in a food processor. Add the cream and pulse to combine. Add the chopped salad onion, the 10g chopped walnuts and a grinding of black pepper. Pulse a few more times to combine.

Chill until ready to make the canapés.

Take 20 even sized chicory leaves. Trim them down to make a manageable size.

Place a teaspoonful of the cheese mix in each leaf and top that with a blob of cranberry or mango.

Add a couple of dried cranberries or a few little cubes of fresh mango, sprinkle over some chopped walnuts. Chill until required. They will keep, covered, in the fridge for several hours.

Before serving put a herb sprig of on each.