The components of the classic cheese board have been reinvented to create this tasty veggie terrine - perfect for using up that leftover Christmas stilton.
Port, stilton and pear terrine with celery, pear and caramelised walnuts salad
500g Farmhouse Stilton
60g Tawny Port (choose between a Tawny port that has been aged for 10yrs in oak more complex and full taste or Ruby port younger and sweet taste)
20g demerara sugar
6 stalks of celery
200g caster sugar
100g olive oil
30g sherry vinegar
Peel 1 of the pears, cut in half and remove the core.
Poach in a syrup made with the caster sugar and 500ml of water. Simmer gently until the pear is soft.
Leave to chill in the syrup until cold, then with a knife cut in thin slices
Break up the stilton in a bowl with your fingers, add the port and mix with your hands until it's fully incorporated with the cheese. Do not overwork the mix.
Line a terrine pot with cling film, add half of the Stilton mix and press well. Place the pear covering all the spaces.
Cover with the rest of the mix and place in the fridge.
Put the walnuts and sugar in a pan and toast until the walnuts are well coated with caramelised sugar.
Finely slice the celery and remaining pear, season with salt and pepper and dress with sherry vinegar and olive oil.
Slice the terrine with a sharp knife served with the salad on the side and garnish with walnuts.
This recipe has been developed by Alessandro Grano of Androuet for the The Slow Food movement which follows the ethos of good, clean and fair food.
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