Taleggio, Rosemary and Potato Wreath

Preheat the oven to 200C/180C (fan)/Gas 6

Unroll the pastry sheet and cut out a circle, as large as possible. Lay the pastry on a baking sheet.

Score a 6cm circle in the middle of the pastry (don’t cut all the way through). Using a sharp knife, cut the inner circle into 8 wedges, leaving the circle intact.

Spread the cranberry sauce around the outer circle and top with the slices of potato and cheese.

Bring one point of the centre star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath. You can use any off cuts of pastry to make pastry leaves to decorate.

Brush with beaten egg, place in the oven and allow to bake for 20-25 minutes, until golden brown and cooked through.

Remove from the oven, decorate with sprigs of fresh rosemary and serve.