Stilton-stuffed medjool dates with cranberry syrup and rosemary skewers

Slice each date almost fully in half, leaving the base intact and removing the pit from the dates 

Take the rosemary sprigs and trim them to equal lengths. Remove all of the rosemary needles except for those at the very top of the sprigs, so you have 8 rosemary ‘skewers’

Beat all the Stilton cream ingredients in a stand mixer fitted with a whisk attachment on a medium high speed until smooth and combined

Transfer the mix to a piping bag fitted with a round nozzle

Bring all the cranberry syrup ingredients to a low simmer and cook for around 20–30 minutes until thick and syrupy. Make sure to avoid heavily boiling the syrup as this will overcook the sugar and cause the syrup to harden 

While the syrup is cooking, prepare the whipped garlic and Stilton cream for the base. Whisk the double cream and Stilton in a stand mixer until smooth, then whisk in the garlic and season with salt and pepper. Set aside in the fridge

For the crumb, first heat the vegetable oil in a frying pan over a medium-high heat. Once it reaches smoking point, add in the panko and chopped rosemary sprigs, frying in the oil until golden brown. Season with salt and pepper then set aside 

To stuff the dates, one at a time gently open them up and neatly pipe in the cream filling. Top with salt and pepper, along with a couple of picked thyme leaves and the toasted breadcrumbs.

Skewer around 5–7 dates onto each rosemary sprig, making sure not to break them

Spread the whipped garlic and Stilton cream over the base of the serving dish. Drizzle over the cranberry syrup, before placing the date skewers neatly over the top. Garnish with a dusting of the toasted breadcrumbs, syrupy cranberries, a drizzle of honey, picked thyme, black pepper and honeycomb