A great make-ahead vegetarian starter for Christmas, though the flavours of port and Stilton are welcome anytime of day.
Melt the butter in a saucepan and gently sweat the spring onions until soft; add the port and simmer gently for 3 minutes.
Add the remaining ingredients and stir well.
Transfer to a blender and process until the mixture has bound. Check the seasoning.
Divide between individual ramekins and refrigerate for at least 2 hours. Serve with melba toast.