Andrew MacKenzie's port and Stilton toast recipe is the perfect wintry nibble, particularly for serving at a festive party. Serve this classic combination with a little fresh salad to offset the richness of the toasts.
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
Cooking out of The East Sussex National Hotel, chef Andrew MacKenzie has an embarrassment of riches at his disposal – and few have made as much of the opportunity.
