Cranberry and blue cheese rolls

The Advent calendar is up and the wreath is firmly in place on the front door, the run up/countdown to Christmas is underway.

The Christmas puddings and cake are already made, the serried ranks of mincemeat jars are stashed snugly in the cupboard, so it is time for a few more ideas based around seasonal flavour favourites.

This wreath won't be gracing any doors, it will be in the middle of the table ready to be torn apart and eaten with plenty of butter (laying down our winter fat stores) and a bowl of parsnip soup.  You could make these rolls on a baking sheet or griddle plate, but the savarin ring gives a beautiful bake and makes for a great centrepiece.

325ml boiling water

50g dried cranberries

2 tsp salt

1 tsp dried yeast

500g strong white bread flour

2 tsp finely chopped rosemary

150g blue cheese, cut into small cubes. (I used Cornish Blue from the Cornish Cheese Company )

Place the cranberries in a bowl or jug and pour the hot water over them.  Leave them until the water has cooled to room temperature.

Drain the berries, reserving the liquid.

Pour the liquid into a large mixing bowl or a food processor/mixer.  Add the yeast and leave for 5 minutes.

Tip in the salt, flour and rosemary and bring together.

Either mix thoroughly with your electric device for about 30 seconds or tip out onto a floured surface and knead for 5 minutes.

Carefully mix in the reserved cranberries and cheese, making sure they are evenly distributed.

Place in a clean bowl (or leave in the mixer bowl) and make sure it is covered.  We use a damp tea towel to cut down on our use of single use plastic, it's a better choice than clingfilm.

Leave for at least an hour, until doubled in size.

Grease a 12" savarin ring or baking sheet/griddle plate and pre-heat the oven to 200ºC.

Cut the dough into 8 equal sized pieces and shape into rolls.  Place these in the ring or on the baking sheet and cover with the damp tea towel again.

Allow to double in size and then place in the hot oven.

Cook for around 20 minutes, until nicely browned and they sound hollow when tapped.

Turn out on to a cooling rack and decorate with rosemary sprigs and fresh cranberries to create a festive wreath.

Eat while still warm, although they will keep a day or two.

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