Potted Stilton with Fig and Walnut Chutney

Creamy and decadent potted Stilton served alongside a sweet and savory fig and walnut chutney. Perfect for entertaining or a luxurious snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

680 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.52/serving

Season:

☀️ Summer

Meal Type:

Snack•Side Dish•Appetiser

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

200gStilton cheese(Good quality Stilton, at room temperature)

£4.00

50mlDouble cream

£0.60

1tbspPort wine(Optional, can substitute with brandy)

£0.30

PinchBlack pepper(Freshly ground)

£0.05

200gDried figs(Chopped)

£2.50

1Red onion(Finely chopped)

£0.40

50gWalnuts(Roughly chopped)

£0.80

2tbspBalsamic vinegar

£0.20

2tbspBrown sugar(Light or dark, depending on preference)

£0.05

50mlWater

To serveCrackers(Selection of crackers)

£1.20

Total Cost

£10.10

£2.52 per serving

Instructions

1.
**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.
2.
Mash the mixture together with a fork until smooth and creamy. Alternatively, use a food processor for a smoother consistency.
3.
Divide the Stilton mixture into 4 small oven-safe ramekins.
4.
Preheat oven to 180°C (350°F).
5.
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.
6.
Remove from the oven and let cool slightly before serving.
7.
**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.
8.
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.
9.
Let the chutney cool slightly before serving.
10.
Serve the warm potted Stilton with a generous spoonful of fig and walnut chutney and a selection of crackers.

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My Notes

Nutrition Information

Nutrition per serving (180g)

680 kcal / 2845 kJ

Carbs

48g

18% of RDA

Fat

48g

69% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

38 g

42% of RDA

Sodium

540 mg

23% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer flavor, use a vintage Stilton.

The chutney can be made ahead of time and stored in the refrigerator for up to a week.

Serve the Stilton warm, not hot, for the best flavor and texture.

Add a small drizzle of honey to the Stilton just before serving for extra sweetness.

Cooking Equipment

Small saucepan

Oven safe ramekins

Food processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Potted Stilton with Fig and Walnut Chutney

Ingredients

Instructions