POTTED BLUE CHEESE & WALNUTS WITH PINOT NOIR JELLY & MUSCATELS

This pre-dinner snack can be made several days before needed and stored covered in the fridge. If you can find them, smoked walnuts are delicious in it.

Potted cheese:

125g cream cheese

140g sour cream

140g strong blue cheese, eg Stilton, broken into pieces

50g walnut pieces, toasted

Pinot noir jelly:

¾ gelatine leaf

5 tablespoons pinot noir

1 teaspoon liquid honey

To serve:

Muscatel clusters (eg Tabletop Grapes brand from Farro)

Extra toasted walnuts

Thin toasts, oat biscuits or bruschetta

Potted cheese: Combine cream cheese and sour cream in a food processor. Add blue cheese and toasted walnuts (save a few for decoration) and process until just combined. Spoon into a jar or dish, scatter with a few reserved walnuts and place in the fridge.

Jelly: Soak gelatine leaf in cold water until soft. Place wine and honey in a small saucepan and heat while stirring until honey dissolves. Take off heat.

Squeeze excess water from gelatine then stir into wine mix. Leave to cool until just starting to thicken.

Pour jelly over chilled cheese mixture and return to fridge until set.

Serve with clusters of muscatels, toasted walnuts and thin toasted bread or oat biscuits. Makes about 2 cups