Potted stilton

• stilton↗200g g

  rind removed, crumbled

• butter↗140g g

  softened

• dry sherry↗2 tsp tsp
• few green peppercorns

  in brine

Step-by-step instructions

1. 1

   Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.

2. 2

   Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it’s completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.