Prepare the Cheeses: In a medium mixing bowl, combine the softened cream cheese and the finely grated mature cheddar. Use a spatula or an electric hand mixer on low speed to beat them together until smooth and well combined. Make sure the cream cheese is truly at room temperature to avoid lumps.

Add the Flavourings: To the cheese mixture, add the whole-berry cranberry sauce, toasted and chopped walnuts, dried cranberries, sliced spring onions, chopped parsley, black pepper, and salt.

Mix the Filling: Stir everything together with a spatula until all the ingredients are evenly distributed throughout the cheese mixture. Give it a quick taste and adjust the seasoning if necessary.

Assemble the Roll Ups: Lay one tortilla flat on a clean work surface. Spoon a quarter of the cranberry-cheese mixture onto the tortilla. Using an offset spatula or the back of a spoon, spread the filling in an even layer, leaving a 1cm border around the entire edge.

Roll Tightly: Starting from the edge closest to you, roll the tortilla up as tightly as you can. The border you left will help seal the edge without the filling squeezing out. Repeat with the remaining three tortillas and filling.

Wrap and Chill: Tightly wrap each rolled tortilla individually in cling film. The cling film helps the roll maintain its shape. Place the wrapped rolls in the refrigerator to chill for at least 2 hours, or up to 24 hours. This step is crucial for firming up the filling, which allows for clean, neat slices.

Slice and Serve: Once chilled, unwrap the rolls. Use a very sharp serrated knife to trim off the uneven ends. Then, slice each roll into 2-3cm thick pinwheels. I find that wiping the knife clean between a few cuts helps prevent smearing.

Arrange and Enjoy: Arrange the Christmas Cranberry Roll Ups on a serving platter. You can garnish with a few extra fresh parsley leaves or whole cranberries if you wish. Serve immediately while they are still nicely chilled.