My first recipe for 2017, ideal for children to create for a lazy Sunday brunch, is this delicious and colourful cranberry and goats cheese bruchetta style toast, with a subtle hint of orange. It’s also a great way to use up the lingering cheese you have in your fridge leftover from Christmas and the cranberries I had hidden away in the freezer. Perfect if you’re missing your favourite festive flavours.
1. Begin by making the cranberry jelly. Slice four small red onions into small chunks and fry in butter for 5 to 6 minutes. Add in 300g of fresh or frozen cranberries until they become squishy and soft. This will take a further 5 minutes. Next add the zest of one large orange and 2 heaped tbsp. of soft brown sugar. Set aside.
2. Next cut slices of a nice loaf of fresh bread and grill one side until golden brown.
3. Spoon a couple of tbsp. of cranberries on to each slice of bread, top with two slices of goats cheese and place each piece of toast back under the grill until the cheese starts to bubble, keeping a watchful eye on the toast, so it doesn’t burn.
4. Add rocket on top to serve.
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