55g/2oz butter or vegetarian margarine
1 bunch spring onions, finely chopped
60ml /2fl oz port
½ lemon, zest only
125g/4oz vegetarian Stilton, crumbled
1 small bunch parsley, finely chopped
freshly ground black pepper
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.
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