VegetarianEast Midlands English cuisine Starters

Baked Stilton with Honey and Walnuts

Name: Baked Stilton with Honey and Walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Midlands English
Ingredients: 350 g blue stilton cheese; 60 g walnut halves; 3 tbsp runny blossom honey; 1 tsp Fresh rosemary; 3 sprigs Fresh thyme; 1 pinch sea salt flakes; 1 pinch Black pepper; 250 g crusty sourdough bread; 2 piece english eating apples

Rich Blue Stilton baked until warm and molten, crowned with crunchy toasted walnuts, fresh herbs, and a drizzle of fragrant honey.

🇬🇧United Kingdom· East Midlands

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 460 kcal

Ingredients

0 of 9 gathered

Servings

350 g blue stilton cheese — small whole baby wheel or thick-cut round with rind intact
60 g walnut halves — raw and unsalted
3 tbsp runny blossom honey — preferably English wildflower honey
1 tsp Fresh rosemary — very finely chopped
3 sprigs Fresh thyme — leaves stripped from stems
1 pinch sea salt flakes — to garnish
1 pinch Black pepper — coarsely ground
250 g crusty sourdough bread — sliced thick for dipping
2 piece english eating apples — such as Cox or Russet, cored and sliced

Equipment

•Small round ovenproof baking dish
•Baking tray
•Greaseproof paper
•Small frying pan
•Chef knife

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 28 g
carbs: 32 g
fibre: 3 g
protein: 21 g
calories: 460 kcal

Instructions

1
Heat the fan oven to 180°C.
2
Line a small ovenproof ceramic dish with greaseproof paper.
3
Place the Stilton wheel upright in the centre of the dish.
4
Score the top rind lightly in a shallow diamond pattern using a sharp knife.
5
Place the walnut halves in a dry frying pan over medium hob heat.
6
Toast the walnuts for three minutes until fragrant, then chop them roughly.
7
Scatter the chopped walnuts, fresh rosemary, and thyme leaves across the cheese.
8
Drizzle two tablespoons of the honey evenly over the walnut topping.
9
Bake for twelve to fifteen minutes until the cheese is soft, bubbling, and molten.
10
Remove carefully and drizzle with the remaining tablespoon of honey.
11
Sprinkle with black pepper and sea salt flakes, then serve immediately with sliced bread and apples.

Chef's tips

Choose a well-crusted piece of Stilton so the edges hold their structure while the centre turns creamy and molten. Keep a close watch in the final minutes of baking to avoid the cheese splitting and separating into oil.

Ingredient substitutions

walnut halves → pecan halves or slivered cobnuts
runny blossom honey → spiced pear chutney or onion marmalade
crusty sourdough bread → gluten-free seeded oatcakes

Storage

Best enjoyed immediately, though leftovers can be chilled in an airtight container for up to two days.

Reheating

Reheat gently in an ovenproof dish at 160°C fan for eight minutes until soft and warm throughout.

Common mistakes to avoid

•Baking for too long, which causes the blue cheese fats to separate into a greasy layer
•Discarding the outer rind, which is necessary to keep the molten cheese contained
•Burning the walnuts during the pre-toasting step on the hob

Serving suggestions

Serve straight from the oven with warm crusty sourdough slicesPair with crisp British apple or pear wedges to cut through the richnessAccompany with traditional English digestive biscuits or oatcakes