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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Crumble or grate the stilton into a small bowl. Beat the softened butter until creamy, then stir in the stilton.

  • step 2

    Pack into three 150ml/¼ pt ramekins and smooth the tops. Mix the walnuts and apricots and press on top of the cheese. Wrap in cling film and chill for up to a week or freeze for up to 2 months.

RECIPE TIPS
EXTRA

If you like, the potted stilton can be packaged up with some oatcakes or other crisp savoury biscuits.

Recipe from Good Food Vegetarian Christmas, December 2006

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.4 ratings

irenemorrill

A star rating of 4 out of 5.

Tasty, I used roquefort and wizzed all up together (not for too long) to make a yummy dip. Am going to try maling balls and rolling them in the nutas and apricots then serve on a bed of salad as a starter.

alix1705

Could you perhaps substitute the butter for a soft cheese such as mascapone?

ginahill

I made these for Xmas 2009 and they went down very well. Easy to do as well. I presented them in little ramekin dishes with the oatcakes from BBC Good Food as well and the two went very well together.

sdesmond

A star rating of 5 out of 5.

Made these little pots in ramekin dishes for Christmas 2007 for presents. I gave them freshly made, and they froze succesfully. My dad enjoyed this recipe so much, he has asked for a repeat Christmas present this year!!

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