Use up all your leftover cheeseboard bits to make these extra-special cheesy chips. Chuck whatever cheeses you have left, along with chutney and cornichons, and get ready for some serious cheese pulls.
- Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the chips on a baking tray and sprinkle over the dried rosemary. Put the chips into the oven and cook for 10 mins.
- After 10 mins, take the chips out of the oven and top with the cubes of cheese and dollops of chutney. Put the chips back into the oven for another 8-10 mins, until the cheese is all melted and the chips are crispy.
- Top with dollops of cranberry sauce and the chopped cornichons.
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*Use vegetarian cheese if required
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