Serves 4 or 6

200g Stilton, white or blue
150g low-fat soft cheese
2 shallots, shredded finely
100ml white port or fino sherry
4 garlic cloves, crushed and chopped
25g unsalted butter, cubed
Freshly ground black pepper
4 or 6 sprigs fresh parsley
20-24 Melba toasts

Chop or mash the Stilton with the soft cheese in a bowl. In an uncovered pan, poach the shallots in the port or sherry for 2 minutes, then beat or whisk this into the cheese mixture, along with the garlic. Add the butter and whisk again to blend. Pipe or spoon the mix evenly into 4 or 6 tall cocktail glasses. Season with some pepper, then garnish with parsley and refrigerate for no more than 30 minutes. Serve at room temperature with Melba toasts.

FEATURE CLARE FERGUSON
STYLING KAREN SMITH
PHOTOGRAPHS PETER CASSIDY
JANUARY 2008