Port and Stilton toast

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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.

First published in 2015





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
Place in an airtight container in the fridge until needed
When ready to serve, spread the mix onto toasted wholemeal bread, then place under a medium grill until golden brown. Serve immediately
  • wholemeal bread
First published in 2015

Andrew MacKenzie was destined to be a chef, inspired by his uncles, who both cooked professionally. Over his career, he has championed British produce and become a true authority on Sussex's local larder.

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