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Chicory, blue cheese & candied walnut boats

Chicory, blue cheese & candied walnut boats

Tangy cheese and crunchy honey-coated walnuts make an excellent pairing, especially when sitting on pretty-yet-robust chicory leaves. You can prepare the walnuts in advance; store in an airtight container for up to 1 week. 

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a canapés and cocktails live class in December 2023. The party menu also included Haddock Scotch quail eggs, Roast beef, horseradish and Yorkshire skewers, Potato rostis, crème fraîche & dill, Mini mortadella, pistachio & ricotta sandwiches, Mince pie Eton mess and two cocktails, Rosy Cheeks and The Polar Espresso. Find out about more classes here.

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  • Makes25
  • CourseCanape
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • Pluscooling

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  • 100g walnut pieces
  • 2 tbsp clear honey, plus a drizzle
  • 125g vegetarian blue cheese (we used No.1 Colston Bassett), broken into small pieces
  • 100ml single cream
  • 140g red chicory, leaves separated


  1. Toast the walnut pieces in a dry frying pan over a medium heat, stirring frequently until they smell toasty and are starting to take on some colour (2-3 minutes). Turn off the heat and quickly drizzle in the honey, stirring continuously until it is clinging to the walnuts. Tip out onto a plate, sprinkle with sea salt, leave to cool, then roughly chop.

  2. Put the blue cheese and single cream in a small food processor and whizz until smooth. Arrange the chicory leaves on a serving platter, then pipe or spoon some whipped blue cheese into each and top with the honey walnuts. Drizzle with extra honey and grind over a little black pepper to serve.


Typical values per item when made using specific products in recipe


266kJ/ 64kcals



Saturated Fat












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