- 300g vegetarian stilton
- 100g softened butter
- 40g chopped walnut
- 25g dried apricot , chopped
- 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.
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