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Stilton, Port and Walnut Pate    CD  Veg   HD   English  10mins plus chilling



Serves 6     Cold   Vegetarian  Nuts  Hors d'oeuvre   Starters   Eggless  England  British  Europe 




225g/8oz  Stilton Cheese, rind removed and cubed

50g/2oz Unsalted Butter, softened 

3 tbsp

125g/5oz Chopped Walnuts





1. Place the cheese, butter, and port in a food processor and process until the mixture is smooth. 


2. Transfer the cheese mixture to a mixing bowl, add the walnuts and mix thoroughly. 


3. Transfer the pate to a serving bowl/dish, cover with clingfilm and chill until ready to serve.


As this can be made up to 3 weeks in advance.


Ideal for busy times such as  Christmas and Easter.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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