Ciabatta roll with brie, cranberry sauce and walnut gremolata

  • Serves 1 but can easily be scaled up to make more
  • Easy

Use up your Christmas Day leftovers with this easy ciabatta roll with brie, cranberry sauce and parsley, spring onion and walnut gremolata.


The trick to a good Boxing Day packed lunch is to think easy and act flexible.With this in mind,  why not try this easy brie and cranberry ciabatta for a festive picnic?

Images: Jason Ingram



  • Butter a little
  • Brie 100g, sliced or cubed if very ripe
  • Cranberry sauce 1 tbsp
  • Spring onion 1
  • Chopped flat-leaf parsley 1 tbsp, finely chopped
  • Walnut halves 3, finely chopped
  • Salt and freshly ground black pepper


  • Step 1

    Slice open the roll and spread it with butter, if using, then add the brie slices or cubes. Spread the roll with the cranberry sauce.

  • Step 2

    In a small bowl, stir together the spring onion, parsley and walnuts. Season with a little salt and pepper and sprinkle over the cranberry sauce. Close up the roll, pressing down a little so everything sticks together. Wrap up well to take on your travels.