• 1 cup (250ml) port
  • 1 cup (220g) caster sugar
  • 2 cups (240g) frozen cranberries
  • 2 tsp cornflour
  • 300g soft goat's cheese
  • 150g gorgonzola dolce
  • 1 large (3kg) wheel of ripe brie
  • 2 cups (200g) toasted walnuts, chopped
  • Watercress and toasted baguette, to serve Place port, sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Increase the heat to medium and simmer for 5 minutes or until syrupy. Add berries and cook for a further 2-3 minutes, stirring, until they start to burst. Mix the cornflour with 2 tbs cold water to make a smooth paste. Add to the pan and cook, stirring, for 1 minute or until thickened. Cool. (This cranberry sauce can be made up to 4 days ahead and kept refrigerated.)
  • Whiz goat's cheese and gorgonzola in a food processor until smooth.
  • Split the brie through the centre into 2 rounds. Place the bottom half on a platter. Spread with half the cheese mixture, sprinkle with half the walnuts and pour over half the cranberry sauce. Top with the remaining brie, cheese mixture, nuts and sauce, then garnish with watercress and serve with toasted baguette. Alternatively, cut small wedges and serve on plates with a green salad.