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Meat and poultry
Fish and seafood
Vegetables
Knife skills
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Sous vide
Pickling
Chef tricks

Port and Stilton toast

by
Andrew MacKenzie
Port and Stilton toast

PT10M

PT1H

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Ingredients

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Method

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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
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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Andrew Mackenzie
Andrew MacKenzie

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.

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