Potted Stilton with Apple

2

Ingredients

  • 350g Stilton cheese
  • 1 large dessert apple, peeled
  • 1 small cooking apple, peeled
  • Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please 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

Use imperial measurements

Method

How to make Potted Stilton with Apple

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.

Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please 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.

Lotte’s tips
This lasts for a week in the fridge if you seal the surface with some clarified butter.