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Port and Stilton toast

Port and Stilton toast

PT10M

PT1H

1
To start the dish, place the shallots in a pan, pour over the port and reduce to a thick syrup. Place the Stilton, egg yolk, mustard and walnuts in a bowl, add the port syrup and mix well
  • 500ml of port
  • 4 shallots, finely diced
  • 500g of Stilton, crumbled
  • 2 egg yolks
  • 1 tbsp of English mustard
  • 20g of walnuts, chopped
2
Place in an airtight container in the fridge until needed
3
When ready to serve, spread the mix onto toasted wholemeal bread, then place under a medium grill until golden brown. Serve immediately
  • wholemeal bread

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