Finely dice the shallots. Crush the garlic cloves. Thinly slice the medium leeks. For 15 mins in warm water soak the dried porcini mushrooms. Saving extra to garnish, finely grate the Parmesan. Crumble the Roquefort. Zest and juice the lemons. Toast the pine nut. Finely chop the parsley. Melt the butter. Zest and juice the oranges. Break in half the cinnamon sticks.
- 1 Heat 2 tsp olive oil in a medium frying pan over a low heat.
- 2 Add the shallot, garlic and leek, season and cook until soft – around 12-15 mins.
- 3 Chop the soaked porcini, add to the pan and cook for 2-3 mins.
- 4 Meanwhile heat 1 tsp olive oil in a large frying pan over a medium heat.
- 5 Add the spinach, season and cook until just wilted.
- 6 Cool, squeeze out as much liquid as possible, then roughly chop.
- 7 In a bowl, gently mix the ricotta with the Parmesan, Roquefort, lemon zest, pine nuts, nutmeg and parsley.
- 8 Gently stir in the shallot mixture, spinach and truffle oil, being careful not to overwork it.
- 9 Season to taste with salt, pepper and lemon juice. Chill for 30 mins.
- 10 Make the cranberry sauce.
- 11 In a pan, gently heat the port, sugar, orange zest and juice, star anise and cinnamon stick, until the sugar has dissolved.
- 12 Stir in the cranberries and simmer gently for around 10 mins, until they are tender but still hold their shape. (This makes more sauce than you need, but it will keep, covered, in the fridge for up to 5 days. Bring it to room temperature before serving.)
- 13 Brush a sheet of filo pastry with melted butter.
- 14 Top with another sheet and brush with melted butter.
- 15 Repeat so you have 3 double-layered filo sheets.
- 16 Slice each in half widthways to make 6 rectangles.
- 17 Take a rectangle and spoon a rough cylinder shape of the filling along one short end, about 1cm from the short edge, and leaving a 3-3.5cm border along both long edges.
- 18 Roll it into a tight cylinder. Brush the short edge with melted butter and press to seal. Pinch the ends together to make a cracker shape.
- 19 Lightly brush all over with melted butter and scatter over the Parmesan.
- 20 Repeat with the remaining filo rectangles and filling, so you have 6 crackers.
- 21 Chill in the fridge for 30 mins.
- 22 Heat the oven to 200°C/180°C fan/gas 6.
- 23 Place the filo crackers on a baking tray and bake for 12-15 mins, until golden brown and crispy.
- 24 Serve garnished with parsley, with a bowl of cranberry sauce on the side.