Port and Stilton Pate
Serves 4

2 oz butter or margarine
1 bunch spring onions, finely chopped
2 fl oz port
zest of 1/2 lemon
4oz Stilton, crumbled
1 small bunch parsley, finely chopped
freshly ground black pepper

Melt the butter in a saucepan and gently sweat the spring onions until soft; add the port and simmer gently for 3 minutes. Add the remaining ingredients and stir well. Transfer to a blender and process until the mixture has bound. Check the seasoning. Divide between individual ramekins and refrigerate for at least 2 hours. Serve with melba toast.