Potted Stilton
serves 4
Easy
Total time:
+ chilling time
Don’t be swayed by Heston’s treacle tart on the menu at his gastro pub – hold out for the Banbury (similar to Eccles) cakes with potted Stilton. It’s a step up from the old fruit cake and blue cheese combo – we love this new classic.
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- 140g stilton
- 100g softened butter
- 1/2 tsp green peppercorns in brine
- 1tsp yellow mustard seeds
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Mash the stilton with 50g softened butter. Divide between 4 pots or jars and smooth the tops. Melt another 50g butter, stir in the green peppercorns in brine, drained well and crushed, and the yellow mustard seeds. Pour enough over each pot to seal in the cheese and chill to set.
Serve with thin celery sticks, wheat crackers or thinly sliced, toasted baguette, sliced apple and small glasses of port. Or ditch the peppercorns, and serve with fruit cake or Eccles cakes instead.
