Rye & pumpkin seed crackers
Making your own crispbreads is an extra-special touch - top these seeded biscuits with paté, cheese and chutney
Potted stilton
- Preparation and cooking time
- Prep:
- Cook:
- Plus 2 hrs chilling
- Easy
- Makes 1 large ramekin
Skip to ingredients
Method
step 1
Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
step 2
Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it’s completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.
