Heston Blumenthal’s flavour combinations never fail to delight me – If you haven’t tried stilton with chocolate yet, you really should – so delicious!
Port Reduction: pour 1 cup of port into small saucepan, ( I used a 4 cup Greek coffee pot) cook on very low heat, stirring occasionally, until thick and syrupy. Expect it to take aprox 40min. Leave to cool.
Combine a few tablespoons of stilton with the same quantity of mascarpone. Spread onto chocolate digestive biscuits ( I couldn’t find my favourite McVities, but a packet of Arnott’s Choc Wheatens are an acceptable substitute at short notice), drizzle with port reduction, and enjoy!
All gone now – and two very happy people in Northcote tonight…