Stilton, chard & cranberry filo fingers

1 Finely shred the stalks and leaves of the Swiss chard. Put in a colander and rinse well, then pour over a kettleful of boiling water and leave to drain. Meanwhile, fry the onion in the olive oil over a low-medium heat until soft (about 7 minutes). Tip into a mixing bowl and add the walnuts, cranberries, soft cheese and Stilton.

2 Squeeze-dry the chard and tip into the frying pan. Cook for 1-2 minutes to dry it out a bit, then tip into the onion and cheese mixture. Leave to cool to room temperature (around 10 mins), then add the egg and 1 tsp salt. Mix thoroughly until well combined. Cover and chill for at least 20 minutes.

3 Preheat the oven to 200ºC, gas mark 6. Cut the filo sheets in ½ lengthways. Keep the pieces covered with a clean, damp tea towel when not using. Brush a little melted butter around the border of 1 filo sheet. Spoon 2 tbsp of the filling mixture onto the centre of the short end of the filo. Fold in the sides by 2cm on each side and roll up to enclose the filling, like a spring roll. Put on a baking tray. Repeat with the remaining filo and filling mixture. Brush the tops with the remaining melted butter and sprinkle with the sesame seeds.

4 Bake for 25-30 minutes, or until golden brown and crisp. Leave to cool on the tray, then move to a cooling rack to crisp up. Serve with some cranberry sauce for dipping, if liked.