Move over smoked salmon bagels there is a new Christmas brunch in town, and this boasts cranberry and rosemary mayo for epic taste levels.

Looking to upgrade your Christmas brunch? Then look no further. This buttery, delicious recipe includes mouthwatering festive flavours and is easy to cook for a small or large number of hungry people. By cutting the brioche into slices and toasting it on a baking tray, you can easily make the recipe in large quantities.  

Are there any vegetarians? Nowadays you can find vegetarian chicken fillet in many supermarkets, using this instead of the porchetta is a good alternative. Serve with a glass of bubbles, and it’s the perfect way to kick off any festive day spent with family and friends.  

Cooking time: 20 minutes 

Serves: 8  

Ingredients:  

- 400 g fresh cranberries 

- 2 tangerines, zested 

- 8 tbs water 

- 4 tbs sugar 

- Pinch of cinnamon 

- 8 slices of brioche (2-3 cm thick) 

- 100 g butter, melted 

- 4 tbs mayonnaise 

- 1 tbs tangerine juice 

- 1 tsp ground rosemary 

- 8 slices of porchetta 

- 2 tbs almond flakes, toasted 

- 4 sprigs of fresh tarragon 

Steps:  

1. Preheat the oven at 185 degrees.
2. Put the cranberries, tangerine zest, water, sugar and cinnamon in a pan and let it simmer for 15 minutes over a low heat. Stirring occasionally.
3. Line a baking tray with baking paper and place the brioche slices on it. Brush each side with the melted butter and bake in the oven for 10 minutes.
4. Make the mayonnaise. To do this, stir your mayonnaise together with the tangerine juice and rosemary in a small bowl. If you want, transfer to a squeezy bottle.
5. Spread each slice of brioche with a layer of cranberry compote. Arrange the porchetta on top and decorate with beautiful dollops of mayonnaise. Finish with tarragon leaves and almond flakes.