Pringle Rose


  • 1 x 165g can Sour Cream and Chive Pringles
  • 2 x 150g Boursin cheese
  • 2 tbsp cranberry sauce


  1. Spread Boursin in a 2cm thick disc in centre of serving plate

  2. Stick 3 Pringles upright into centre of Boursin

  3. Repeat with remaining Pringles in layers around the centre

  4. Spoon cranberry sauce into the centre of the rose

  5. Serve straightaway