Stilton

Stilton is a strongly-flavoured British cheese which pairs perfectly with pears or celery. For a real flavour treat try a recipe for Stilton soup.

12 Recipes

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1 review
 
1hour10min

These make delicious starters - they always go down very well at dinner parties with vegetarians AND meat-eaters! Very easy to make.

Recipe by: Luda

 
No reviews
 
30min

These little bruschetta makes a great nibble. If you can't get Stilton get an alternative blue cheese.

Recipe by: amy

 
No reviews
 
30min

This a lovely and different way to serve crab. You can substitute another blue cheese for Stilton, depending on what you can find.

Recipe by: MICHELLE LONG

 
No reviews
 
15min

A very original and delicious finger food, perfect as an elegant nibble. Dates are stuffed with Stilton, wrapped in ham and baked.

Recipe by: AnneFrancoise

 
No reviews
 
50min

A rich, creamy smooth soup. Top with crunchy croutons to make a perfect dinner party or Christmas starter.

Recipe by: jean.isacke

 
No reviews
 
55min

I always have leftovers after doing a Sunday roast, so I decided to make something a bit different this time. At Christmas when you get a cheeseboard who eats the smelly blue cheese? No one that's who. I thought I would crumble it up and add it to my chicken parcels. These are so easy to make as everything is out of a packet and all mixed together.

Recipe by: Danyel

 
No reviews
 
1hour5min

This savoury souffle is baked with cauliflower and white Stilton cheese. It is seasoned with bay, wholegrain mustard and fresh chives. It's sure to impress.

Recipe by: Zoë Harpham

 
No reviews
 
40min

An old favourite with a distinctive new flavour: venison bangers and a designer mash of celeriac, potatoes and blue cheese are just the thing, with a bottle of hearty red wine, for a warming dinner.

Recipe by: Pat Alburey

 
No reviews
 
32min

Cabbage, with a rich dressing of cream and blue cheese, goes particularly well with roast lamb.

Recipe by: Pat Alburey

 
No reviews
 
8hours

This is an amazing Stilton cheesecake which is served with a rhubarb compote on the side. Can be made 2 days in advance.

Recipe by: CAROLINEPJ

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