stilton

Trust Mary Berry's leek and Stilton quiche recipe for a picnic or buffet. It's as reliable as she is.

You will need a 28cm/11in loose-bottomed, deep quiche tin – ideally fluted.

Leek and Stilton quiche

flour

grams/4½oz butter

free-range egg

water

olive oil

leeks, thinly sliced

celery,

free-range eggs

450 milliliters/16fl oz double cream

150 grams/5½oz Stilton cheese,

parsley

salt and black pepper

This Broccoli and Stilton Tart with Walnut Pastry will feed a hungry crowd with minimal effort. Search triple tested recipes from the Good Housekeeping Cookery Team.

Broccoli and Stilton Tart with Walnut Pastry

75 g (3 ounces) walnut halves

g (4 ounces) plain flour

100 g (3½oz) cold butter, cubed

caster sugar

275 g (10 ounces) head of broccoli, cut into florets

350 mL (12fl oz) double cream

eggs

½ tsp English mustard

g (4 ounces) stilton, crumbled

Pork pies are back on the menu, with our slimming friendly version, packed with festive flavour and a real buffet or party table treat!

Mini Pork and Stilton Pies | Slimming &amp; Weight Watchers Friendly

500 g 5% fat pork mince

onion (finely chopped)

sage leaves (finely chopped)

mustard powder

tsp Henderson's Relish (or Worcestershire sauce)

65 g Stilton cheese (grated)

tbsp cranberry sauce

300 g plain flour

75 g white vegetable shortening (e.g. Trex or Flora White)

salt

tbsp cold water (you may need a little more)

low calorie cooking spray

In a large mixing bowl, rub the fat into the flour until it resembles breadcrumbs. Add a good pinch of salt.

Make

Make a well in the middle and add the water, stir in until it comes together in a dough. You may need to add a little more water.

Tip out onto a lightly floured board and knead until smooth.

Wrap

Wrap in cling film and refrigerate for half an hour.

Pre-heat

Pre-heat the oven to 180ºC and spray the mini muffin tray with low calorie cooking spray.

Place

Place the pork mince, onion, sage, Henderson&#039;s relish, mustard powder and 40g of the grated Stilton into a bowl, season with some salt and pepper and mix until thoroughly combined.

Remove

Remove the pastry from the fridge and roll out on a floured surface to a 2mm thickness.

Using a 9cm pastry cutter, cut into circles, re-rolling the scraps, until you have 24 circles.

Line

Line the mini muffin cups with the pastry, then divide the pork filling evenly between them.

Bake

After 30 minutes, remove from the oven and put a small dollop of cranberry sauce on top of each pie, sprinkle the remaining Stilton on top and return to the oven for 5 minutes.

Leave

When cooked, leave in the tin for 5 minutes, then run a knife around the edges to gently loosen the pies from the tin.

Serve

Serve! They are equally good warm or cold!

There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Ham & blue cheese tart

filo pastry

onions

tub soft cheese

rocket leaves

blue cheese

pine nuts

Heat oven to 180C/fan 160C/gas 4. Brush each filo sheet with a little oil and layer into a 20cm springform or loose-bottomed tin, overlapping each sheet at a different angle.

Mix together the ham, spring onions, eggs, soft cheese and rocket, then pour into the filo case. Sprinkle with blue cheese and pine nuts, then bake for 30 mins until just set. Cool slightly, slice and serve with a salad.

Beef &#038; Ale Casserole with Horseradish &#038; Stilton Dumplings

vegetable oil

braising steak

plain flour

pepper & salt

carrots

sugar

balsamic vinegar

Worcestershire sauce

tomato puree

Newcastle Brown Ale

self-raising flour

vegetable or beef suet

Stilton

flat leaf parsley

horseradish sauce

green vegetables

Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.

Heat the oil in a large casserole and add the onions, cook until they start to colour.  

In a large bowl toss the beef in the flour and season well.  Add to the casserole (there is no need to brown the meat).  Now add all the remaining casserole ingredients and bring to the boil.  Cover with a lid and place in the oven for 1 ½ hours.

In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the Stilton and the parsley.

Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into 8-10 balls and set aside and cover.

When the beef is soft and tender, season to taste.  Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.

Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

This blue cheese sauce is a bold, creamy, tangy sauce with a hint of garlic that&#039;s easy to whip up while your steak is resting.

Blue Cheese Sauce Recipe

unsalted butter

banana shallot

minced garlic

150 ml (½ cup + 2tbsp) double (heavy) cream

tsp black pepper

Melt the butter in a large frying pan over a medium heat.

Add the chopped shallot and fry for 3-4 minutes, until softened.

Add the minced garlic and cook for a further 1 minute.

Add cream and Stilton, and heat over a low heat, stirring often until the Stilton melts and the sauce thickens slightly. This should take about 5 minutes. You can help the Stilton to melt down easier by crushing it with the back of your spoon when stirring.

Stir in the Worcestershire sauce and pepper.

You can serve right away, it let it continue to cook over a low heat (stirring often) for a few more minutes if you would like the sauce to thicken up further.

https://content.jwplatform.com/videos/D0c0iNzz.mp4

This blue cheese sauce is a bold, creamy, tangy sauce with a hint of garlic that's easy to whip up while your steak is resting.

Butter

Shallot

Garlic

Cream & Stilton

Seasoning

Blue Cheese Sauce

Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. This smart vegetarian main is perfect for entertaining on winter nights

Mushroom wellingtons

mushrooms

garlic clove, chopped

spinach leaves

tbsp picked thyme leaves

block all-butter puff pastry

stilton, sliced

egg, beaten

Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.

Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.

On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.

Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

A great pasta dish that uses up your Christmas storecupboard faves

Blue cheese pasta

penne pasta

butter

onion

garlic

sage

walnuts

Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

This blue cheese pasta recipe is very simple and quick to make, especially if you use fresh pasta. Strong and deliciously tasty

Blue Cheese Pasta

Fresh egg spaghetti

Gruyère Cheese

Blue

White Wine

Salt and pepper

parmesan

Boil a pan of water and cook pasta...

Boil a pan of water and cook pasta according to the manufacturer's instructions (I used fresh egg pasta that only took 4-5 minutes to cook). I add a pinch of salt to the water and a tablespoon of olive oil to stop the pasta from sticking together.

Put the cheese and wine into a saucepan...

Put the cheese and wine into a saucepan and bring to a simmer so that the cheese melts (keep some crumbled blue cheese to use as garnish later).

Simmer until the cheese is fully melted and...

Simmer until the cheese is fully melted and long enough to evaporate the alcohol in the wine (about 2-3 minutes). If you need more liquid then use some of the pasta water.

Fully drain the pasta and add it back...

Fully drain the pasta and add it back to the pan. Then pour over the sauce and mix well with the pasta before serving.

Sprinkle with some crumbled blue cheese before serving.

Make a batch of classic broccoli and stilton soup with the help of a soup maker. It's freezable so you can make ahead for busy days, or a packed lunch

Soup maker broccoli and stilton soup

celery stick, sliced

leek

potato

salt stock

broccoli

Put all the ingredients into the soup maker, except the stilton, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.

Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.

This risotto is a complete mid-week meal for cheese lovers – choose whatever blue cheese you like best. It's also great for using up any leftover cheese after Christmas.

Celery, blue cheese and sage risotto

tbsp olive or sunflower oil

onions, finely chopped

celery sticks, chopped

garlic cloves, crushed

chestnut mushrooms, sliced

risotto rice

250 milliliters/9fl oz white wine

750 milliliters/1½ pints hot vegetable stock

150 grams/5½oz frozen petits pois

blue cheese (such

sage,

Mary heads to the Wilderness Festival, where food takes centre stage. On a lakeside jetty, she makes a delicious blue cheese and sage risotto.

Mary Berry's risotto

You could cook the pastry and pears well in advance and assemble these gorgeous veggie tarts in 5 minutes.

Pear tart with Stilton and pistachios

puff pastry

pears, peeled

500 milliliters/18fl oz red wine

tbsp cassis (optional)

cinnamon

clove

red chilli

grams/5½oz Stilton, crumbled

60 grams/2¼oz pistachios, shelled and chopped

baby salad leaves

lemon juice

sea salt and black pepper

Who said pizza was unhealthy? These veggie pizzas pack winning flavour combinations plus your five-a-day. 

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Top Tags

Leek and Stilton quiche

Broccoli and Stilton Tart with Waln...

Mini Pork and Stilton Pies | Slimmi...

Ham & blue cheese tart

Beef &#038; Ale Casserole with Hors...

Blue Cheese Sauce Recipe

Mushroom wellingtons

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Blue Cheese Pasta

Soup maker broccoli and stilton sou...

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Veggie pizza

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The most viewed stilton recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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