POTTED PORT & STILTON

Stilton is the quintessential British blue cheese, but any intensely flavoured blue can be used to make this soft, creamy spread. Red wine can be used instead of port if preferred, too. The mixture will keep in the fridge for two or three days.

1 shallot, finely diced

½ cup port and ½ cup water (or 1 cup red wine)

1 tbsp fresh thyme leaves

1 tbsp brown sugar

140g Stilton (or other blue cheese), at room temperature

100g cream cheese

¼ cup liquid honey

Cracked pepper and extra thyme for garnish

Wholegrain crackers to serve

Place shallots, port and water, thyme and brown sugar in a small pot and simmer until reduced by half to two-thirds and mixture is slightly syrupy. Allow to cool.

Mash blue cheese and cream cheese together with a fork until well blended, then mix in the port and thyme reduction. Smooth mixture into small glass dishes or ramekins.

When ready to serve, top with liquid honey and garnish with thyme and cracked pepper. Serve with crackers. Makes about 1¼ cups