This starter is a great time saver, as the Potted Stilton can be made the day before, and the
Melba toast will in an airtight container for up to two day.

225 g/8 oz/ I cup blue Stilton or other blue cheese
115 g/4 oz//2 cup cream cheese
15 ml/ 1 tbsp port
15 ml/ 1 tbsp chopped fresh parsley
15 ml/l tbsp snipped fresh chives, plus extra to garnish
50 g/2 oz/ 1/2 cup finely chopped walnuts
salt and freshly ground black pepper

For the Melba toast:
12 thin slice of white bread
Serves 8
Put the Stilton or blue cheese cream cheese and port into a blender or food processor and process until smooth.
Stir in the remaining ingredients and then season with salt and pepper.
Spoon into individual ramekin dishes and level the tops. Cover with clear film and chill until firm. Sprinkle with snipped chives just before serving.
To make the Melba toast preheat the oven to 180oC/350oF/Gas 4. Toast the d on both sides.
While the toast is still hot, cut 5off the crusts and cut each slice horizontally in two. While the bread is still warm, place it in a single layer on baking trays and bake for 10- 1 5 minutes, until golden brown and crisp. Continue with the remaining slices in the same way. Serve warm with the potted Stilton.