Potted Stilton

Add a dash of sherry, sprinkle with peppercorns and
your festive appetiser is served  

  • Preparation time: 10 minutes + chilling
  • Cooking time: 5 minutes

Serves: 4


200g pack Stilton, at room temperature, rind removed
120g unsalted butter, softened, plus extra for greasing
50g full fat cream cheese
1½ tbsp Waitrose Solera Jerezana Rich Cream Sherry
2 tsp pink peppercorns, lightly crushed


1. Combine the Stilton, 50g of the butter, and the cream cheese in a large bowl and blend together with a whisk. Beat in the sherry then divide between 4 small ramekins. Using the back of a teaspoon, smooth the surface of the mixture and wipe away any excess from the sides of the ramekins.

2 Melt the remaining butter in a small pan then spoon over the cheese mixture. Sprinkle a few crushed pink peppercorns over the top of each then transfer to the fridge for 2 hours. Serve with sourdough toast or crackers.