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This easy-to-make recipe is perfect at Christmas. Serve it as a starter on individual plates with watercress and a few fresh walnuts, or pile it into a bowl and serve with crackers. Note that the only type of port that is vegetarian is ‘crusted’, a very small category, named because of the ‘crust’ of sediment that forms in the bottle. It is intended to be a more economical alternative to Vintage or Late-bottled Vintage and is made from a blend of several harvests. The date on the label refers to when it was bottled.

SERVES 6

225g (8oz) Stilton cheese

350g (12oz) cream cheese

75g (3oz) butter, softened

3 tbsp ‘crusted’ port

50g (2oz) shelled walnuts, chopped

watercress, to garnish (optional)

crackers or breadsticks, to serve

Grate or crumble the Stilton, place in a bowl with the cream cheese and butter and mix well to a creamy consistency. Stir in the walnuts.

Either spoon the mixture into a small dish and smooth the top, or press it into a fat sausage shape and wrap it in a piece of foil, twisting the two ends like a cracker. Chill in the fridge for at least 2 hours.

Cut the roll into slices to serve, garnished with watercress, or serve from the bowl, with crackers or breadsticks.