Season's
eatings

Port & Stilton Pate

2oz / 50g butter or vegetarian margarine
1 bunch spring onions, finely chopped
2floz / 60ml crusted port*
zest of half a lemon
4oz / 110g vegetarian Stilton, crumbled
1 small bunch parsley, finely chopped
freshly ground black pepper

* Most port is fined with gelatine, crusted port is always suitable.

1. Melt the butter in a saucepan and gently sweat the spring onions until soft. Remove from heat and allow to cool. When cool, add the port and simmer gently for 3 minutes.

2. Add the remaining ingredients and stir well.

3. Transfer to a blender and process until the mixture has bound. Check the seasoning.

4. Divide between individual ramekins and refrigerate for at least 2 hours.

5. Serve with melba toast.

next page - Chestnut Bourgignonne Pie