[RECIPE IN SHOW NOTES]

Today Simon and I will be trying NOT to accelerate our heart rates as we speed toward Christmas (even though Simon hasn't planned his menu yet!!).

We explain how to make a quick and fancy WREATH table centrepiece made of puff pastry and cheese - that everyone can tear into with their hands as soon as they walk in the door. It's on brand for the season as it leans into the colours ruby red and forest green. 15 mins in the oven and it's delightful.

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RECIPE

• ½ cup whole cranberry sauce

• ● 1 sheet puff pastry, thawed (I used Careme brand)

• ● 125g Community co. double brie, cubed

• ● rosemary sprigs

• ● 1 egg, beaten

• Method:

Preheat the oven to 180C. Lay the pastry on a tray on a baking paper. Cut the edges of the pastry to make a large circle then use a cereal bowl to mark (but not cut) an inner circle. Make several cuts in the inner circle, like you are marking an asterix. 4. Spread the cranberry sauce around the outer circle leaving a 1-2cm border around the outside, then arrange the chunks of brie and rosemary sprigs on top. 5. Open out the centre star by pulling the pastry triangles back over the filling. Spend as much or as little time as you like working on the wreath shape. Tuck in any spare bits of rosemary to work that green+red look. 6. Brush the tops of the pastry with egg then place in the oven for 15-20 minutes or until puffed and golden brown. Serve while warm.

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