Potted Stilton with Fig and Walnut Chutney

**For the Potted Stilton:** Crumble the Stilton cheese into a bowl. Add the double cream and port (if using). Season with a pinch of black pepper.

Mash the mixture together with a fork until smooth and creamy. Alternatively, use a food processor for a smoother consistency.

Divide the Stilton mixture into 4 small oven-safe ramekins.

Preheat oven to 180°C (350°F).

Place the ramekins into the preheated oven and bake for 10-15 minutes, or until the Stilton is warmed through and slightly melted on top. Be careful not to overcook it.

Remove from the oven and let cool slightly before serving.

**For the Fig and Walnut Chutney:** While the Stilton is baking, prepare the chutney. In a small saucepan, combine the chopped figs, red onion, walnuts, balsamic vinegar, brown sugar, and water.

Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 20-25 minutes, or until the figs are softened and the chutney has thickened. Stir occasionally to prevent sticking.

Let the chutney cool slightly before serving.

Serve the warm potted Stilton with a generous spoonful of fig and walnut chutney and a selection of crackers.