Preheat the oven to 200°C, fan 180°C, gas 6. Lightly brush each sheet of filo with melted butter, then lay them on top of each other. Cut into 4 equal strips (so each strip is 12cm wide).

Put a piece of cheese towards the end of each filo strip, then top with a teaspoon of cranberry sauce and a sprinkling of black pepper. Fold the corner of the filo strip over the filling – towards the other side of filo – to form a triangular shape.

Keep folding the filo over itself until you reach the end and it has formed a triangular parcel. Brush a little butter over the seam to keep it sealed. Put the parcels on a lined baking sheet, brush with any remaining butter, and bake for 20 minutes.

Meanwhile, whisk together the olive oil, lemon zest and juice and some seasoning to make the dressing.

When the parcels are crisp and golden, toss the kale in the dressing and divide it between 2 plates. Add 2 parcels to each, then drizzle the honey over the parcels and salad, and sprinkle over the chopped walnuts.