Goat's cheese, cranberry and walnut tart. UK Independent

Goat's cheese, cranberry and walnut tart by Helen Jessup

Ingredients

500g of shortcrust pastry

1 tbsp of olive oil

1 red onion, sliced

1 tbsp of balsamic vinegar

100g of walnuts, shopped

75g of cranberries, fresh

100g of goat's cheese, crumbled

200ml of whole milk

5 eggs

salt

black pepper

Method

Roll the pastry out until it’s large enough to cover the base and sides of your tart pan. 

Lay into the pan and press lightly into the sides. 

Place in the fridge for 20 minutes. In the meantime heat the oil in a frying pan. 

Add the sliced onions and fry gently for around 8 minutes.

Add the balsamic vinegar and cook for a further 2 minutes, set aside. Preheat the oven to 180°C/gas mark 4. 

Trim the edges of the pastry. Cover with baking paper and baking beans or dried beans. Blind bake the pastry case for 20 minutes.

Add the onions onto the pastry case. Scatter over the walnuts, reserving a handful for the top. 

Follow with the cranberries and goat’s cheese. Beat the eggs and milk together and season with salt and black pepper.

Pour the egg mixture carefully into the pastry case and scatter with the remaining walnuts. Bake for 25 minutes, until golden and firm to the touch. Serve warm or cold.

Partridge, cranberry and juniper sausage rolls. UK Independent

Partridge, cranberry and juniper sausage rolls by James Mackenzie

Ingredients

8 partridge breasts, cut into 1 cm pieces

300 g of sausage meat, good quality

50 g of cranberries, semi-dried

1/2 tsp juniper berries, crushed

400 g of puff pastry, good quality, all butter

2 egg yolks

2 tbsp of sesame seeds

Salt and pepper

Method

Add the diced partridge meat, sausage meat, cranberries and juniper to a bowl. 

Season well and mix together with your hands until evenly combined. 

Leave to chill in the fridge while you roll out the pastry. 

Place the pastry on a floured work surface and roll out into a 30cm long by 15cm wide rectangle. 

Remove the sausage mix from the fridge and form into an even sausage shape, approximately 30cm in length​. 

Preheat the oven to 190C.

Place the sausage in the middle of the pastry, so the ends are touching the edges of the pastry. 

Brush the pastry with the egg yolk, then wrap the pastry around the sausage. 

Carefully transfer to a baking tray, brush evenly with some more egg yolk and sprinkle with sesame seeds.

Bake in the oven for 15-20 minutes until golden, then remove from the oven and allow to cool on a wire rack. 

While still warm, slice into portions and, if preferred, serve warm with some cranberry relish.

Recipes courtesy of Great British Chefs.  Visit their site for more colourful cranberry recipes