Port and Stilton toast

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
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Ingredients

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Method

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
First published in 2015
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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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