For the relish
1 onion, sliced
½ orange, zest and orange
50g Siucra rich brown sugar
1 tbsp butter
60g dried cranberries
2 tbsp sherry

For the filling
1 leek, sliced
4 tbsp. Siucra granulated sugar
¼ tsp paprika
2 tbsp oil
Salt and freshly ground black pepper

200g brie cheese, sliced

For the filo tartlets
4 sheets of filo pastry
Melted butter, to brush

Chives, to garnish

Preheat the oven to 180°C/fan 160°C/gas 6.

To prepare the relish, place all the ingredients into a saucepan over a low heat and simmer for about 12 to 15 minutes. Stir from time to time and set aside to cool.

To prepare the leeks, heat the oil in a saucepan, add the leeks, sugar, paprika, salt and freshly ground black pepper, sauté for about 10 to 12 minutes on low until caramelised. Set aside.

To prepare the tartlets, brush the sheets of filo pastry with melted butter and stick 2 layers together. Using scissors cut into 12 squares to fit into a muffin tray which has been brushed with butter.

Bake for about 8 to 10 minutes until golden but keep an eye on them. To assemble, place the filo tartlets cases on a platter, spoon caramelised leeks into each. Place a slice of brie on top and spoon over a little cranberry relish.  Garnish with chives.

Recipe supplied by Catherine Fulvio