A deliciously rich pâté that's perfect for vegetarians and carnivores alike. Serve with Melba toast and pickle for a winning combination.
- 125g Stilton
- 60ml port
- 55g butter
- 1 bunch spring onions
- 1 bunch of parsley
- Zest of half a lemon
- Salt and pepper
Finely slice the spring onions, zest the lemon, chop the parsley and crumble the Stilton.
Melt the butter over a low heat and add the onions into the pan. Soften them for about 5 minutes, not letting them brown.
Add the port to the pan and let it simmer for around 4 more minutes.
Add the Stilton, parsley, lemon zest and season well.
Transfer everything to a blender. Blitz until fully combined.
Taste the pâté and ensure that it’s seasoned well enough.
Scoop the pâté from the blender and leave to chill in the fridge for at least two hours before serving.