Chestnut, Cranberry & Stilton Couscous Cakes - Ainsley Harriott

Ingredients

• 1 x packet of Ainsley Couscous (we used Roasted Vegetable)
• 25g dried cranberries
• 100g cooked chestnuts, chopped
• 80-100ml Greek or thick plain yoghurt
• 1 egg, beaten
• handful of parsley, chopped
• 80g stilton, crumbled or chopped
• sea salt & freshly ground black pepper
• 2+ tbsp oil or butter, for frying
• side salad and a festive chutney to serve