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Apricot Stilton Pots

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  • 300g vegetarian stilton
  • 100g softened butter
  • 40g chopped walnut
  • 25g dried apricot , chopped


  • STEP 1

    Crumble or grate the stilton into a small bowl. Beat the softened butter until creamy, then stir in the stilton.

  • STEP 2

    Pack into three 150ml/¼ pt ramekins and smooth the tops. Mix the walnuts and apricots and press on top of the cheese. Wrap in cling film and chill for up to a week or freeze for up to 2 months.


If you like, the potted stilton can be packaged up with some oatcakes or other crisp savoury biscuits.

Recipe from Good Food Vegetarian Christmas, December 2006

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