Port and stilton paté


  • 55g/2oz butter or vegetarian margarine
  • 1 bunch spring onions, finely chopped
  • 60ml /2fl oz port
  • ½ lemon, zest only
  • 125g/4oz vegetarian Stilton, crumbled
  • 1 small bunch parsley, finely chopped
  • freshly ground black pepper

Preparation 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.