Ingredients:
55g/2oz butter or margarine
1 bunch spring onions, finely chopped
60 ml port
zest of ½ lemon
125g Stilton cheese, crumbled
1 small bunch parsley, finely chopped
freshly ground black pepper
How to prepare:
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.
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