Ingredients

Ingredients For the confit

• 125g/4oz ready-to-eat dried apricots

• 100g/3½oz fresh cranberries

• 220ml/8fl oz water

• 85g/3oz soft brown sugar

• 1 red onion, finely chopped

• 2 tbsp chopped fresh rosemary

• 2 garlic cloves, finely chopped

• 55g/2oz flaked almonds

For the purses

• 280g/10oz ready-made filo pastry

• 125g/4oz butter, melted

• 3-4 sprigs fresh rosemary

• 4 x 100g/3½oz brie or Camembert pieces

For the sherry vinaigrette

• 3 tbsp olive oil

• 1 tbsp sherry vinegar

• 1 tbsp finely chopped shallot

• 1 tsp Dijon mustard

• 1 tsp chopped fresh thyme

• salt and freshly ground black pepper

For the bitter leaves

• 100g/3½oz rocket leaves, washed

• 100g/3½oz watercress, washed

Description

Recipe Uses 125g/4oz Ready-to-eat Dried Apricots, 100g/3½oz Fresh Cranberries, 220ml/8fl Oz Water, 85g/3oz Soft Brown Sugar, 1 Red Onion, Finely...

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