- 55g/2pz butter or vegetarian margarine
- 1 bunch spring onions, finely chopped
- 60ml/2fl oz Port
- 1/2 Lemon, zest only
- 125g/4oz vegetarian stilton, crumbled
- 1 small bunch parsley, finely chopped
- Freshly ground black pepper
Port and Stilton Pate
Port and Stilton Pate
Melt the butter in a saucepan and gently sweat the spring onions until soft; add the Port and simmer...
Ingredients
Method
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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