These easy Stilton and walnut balls make great Christmas nibbles.
Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped.
Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight.
Mix the parsley into the chopped nuts and place into a small bowl.
Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve.
To serve, pop a cocktail stick into each one and pile onto a plate.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).