Ainsley Harriott served up a tasty sausage, Stilton and chestnut wreath with gochujang and cranberry chutney on Ainsley’s Festive Feast.

The ingredients are: 450g plain pork sausage meat, 1 small or medium onion, finely chopped, 2 cloves of garlic, minced, 1-2 tsp fresh thyme leaves, chopped, 1 nutmeg, for grating or ¼ tsp ground nutmeg, 120g ready-to-eat chestnuts, roughly chopped, 80-100g stilton, chopped or crumbled, sea salt & white pepper, 3 tbsp good quality cranberry sauce, 1 tsp gochujang, 2 tsp honey, 500g block of all-butter puff pastry, plain flour, for dusting, 1 egg, beaten with 1 tbsp water, 1 tsp sesame seeds and 1 tsp nigella seeds.

For the Chutney: 1 star anise, 2cm fresh root ginger, grated, 180g good quality cranberry sauce, ½ orange, juice & zest, 2 tsp honey and 2-4 tsp gochujang (more or less according to taste).

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.