Recipe - Port And Stilton Pate

2 ounce Butter or vegetarian
margarine
1 bn Spring onions; finely
chopped
2 fl Crusted port*
Half a lemon; zest of
4 ounce Vegetarian Stilton; crumbled
1 small Bunc parsley; finely chopped
Freshly ground black pepper
* Most port is fined with
gelatine; crusted port is
; always suitable.

1. Melt the butter in a saucepan and gently sweat the spring onions until
soft. Remove from heat and allow to cool. When cool, add the port and
simmer gently for 3 minutes.

2. Add the remaining ingredients and stir well.

3. Transfer to a blender and process until the mixture has bound. Check the
seasoning.

4. Divide between individual ramekins and refrigerate for at least 2 hours.

5. Serve with melba toast.

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