Potted Stilton with Apple
Serve Lotte's Stilton on crusty sourdough bread with sweet cranberry relish.
- 350g Stilton cheese
- 1 large dessert apple, peeled
- 1 small cooking apple, peeled
- Grated zest and juice of ½ lemon
- 5 tbsp single cream
- Freshly ground black pepper
- Toasted sour dough bread and Pear and cranberry chutney, to serve
One year, as usual I had the ubiquitous leftover Stilton cheese sitting in my larder. You know what it’s like – you buy too much in the pre-Christmas shopping fest and then you’re left with the stinky stuff and no real desire to eat it.
I hate waste and rarely chuck anything away. My fridge is testament to this. So I did what hundreds of sensible cooks have done before me – potted the beggar! Mixed with some apple, livened up with some lemon and softened by cream, potted Stilton made it into my top ten favourite dishes. Completely scrumptious with a warm chutney on a crisp cracker and a large glass of rich red wine.
Crumble the Stilton into a medium mixing bowl.
Grate both apples onto the Stilton. Add the lemon zest and juice and stir well to prevent the apples from browning. Add the cream and season with a little black pepper. Mix well.
Spoon the mixture into a serving dish and serve with crackers or spread it on some squidgy warm bread rolls and serve with Pear and cranberry chutney.
This lasts for a week in the fridge if you seal the surface with some clarified butter.