Potted Stilton

  • serves 4
  • Easy

Don’t be swayed by Heston’s treacle tart on the menu at his gastro pub – hold out for the Banbury (similar to Eccles) cakes with potted Stilton. It’s a step up from the old fruit cake and blue cheese combo – we love this new classic.



  • stilton 140g
  • softened butter 100g
  • green peppercorns in brine 1/2 tsp
  • yellow mustard seeds 1tsp


  • Step 1

    Mash the stilton with 50g softened butter. Divide between 4 pots or jars and smooth the tops. Melt another 50g butter, stir in the green peppercorns in brine, drained well and crushed, and the yellow mustard seeds. Pour enough over each pot to seal in the cheese and chill to set.

    Serve with thin celery sticks, wheat crackers or thinly sliced, toasted baguette, sliced apple and small glasses of port. Or ditch the peppercorns, and serve with fruit cake or Eccles cakes instead.