Port and stilton spread

Serves: 4

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Total Time: 40

Prep Time: 30

Cook Time: 10

• For the pâté
• 50 gram(s) unsalted butter
• 6  spring onions, finely chopped
• 50  port
• 1 tablespoon(s) finely grated lemon zest
• 125 gram(s) Stilton, crumbled
• 1 small bunch flat-leaf parsley, finely chopped
• For the cranberry chutney
• 250 gram(s) fresh cranberries
• 65 gram(s) (2 ½oz) golden caster sugar
• 1 teaspoon(s) each allspice and paprika
• Melba toasts or crispbreads to serve
• For the port wine jelly
• 2-3 leaves of gelatine
• 150  (¼pt) port

Method

1. For the pâté, melt butter in a saucepan, gently sweat spring onions until soft. Add port and simmer for 3-4 minutes. Add remaining ingredients and stir well. Remove from heat and blend thoroughly in a processor. Season with freshly ground black pepper then divide between 4 small ramekins. Cover and chill.
2. Make the chutney by placing all ingredients in a small saucepan with 3tbsp water and bring to the boil. Reduce the heat to medium and stir. Cook gently for 8-10 minutes or until cranberries have softened. Remove from heat. When cool, transfer to a small serving bowl and set aside.
3. Make the jelly seal for the pâté by placing the gelatine leaves in a bowl of cold water and leave to soften for 12-15 minutes. Heat the port in a small saucepan until boiling and then remove from the heat. Remove softened gelatine from the water and squeeze out any excess before adding to the port. Stir to dissolve and allow to cool, then pour over the prepared pâté to seal. Return to the fridge and chill until set. Serve with the chutney and thin Melba toasts or crispbreads. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield

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