Ingredients

• knob of butter
• 50g/2oz walnut halves
• 200g/7oz Stilton
• crumbled
• at room temperature
• 50g/2oz unsalted butter
• softened
• 1 tbsp port
• 1 tbsp green peppercorns
• 1 tbsp flatleaf parsley

Directions

• Heat a knob of butter in the frying pan
• and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped.
• Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns
• then chill in the fridge for at least three hours but preferably overnight.
• Mix the parsley into the chopped nuts and place into a small bowl.
• Roll teaspoonfuls of the mixture into small balls
• then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve.
• To serve
• pop a cocktail stick into each one and pile onto a plate.