Port and Stilton pâté

A great make-ahead vegetarian starter for Christmas, though the flavours of port and Stilton are welcome anytime of day.


Preparation method

  1. Melt the butter in a saucepan and gently sweat the spring onions until soft; 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. Serve with melba toast.

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