To start the dish, place the shallots in a pan, pour over the port and reduce to a thick syrup. Place the Stilton, egg yolk, mustard and walnuts in a bowl, add the port syrup and mix well
500ml of port
4 shallots, finely diced
500g of Stilton, crumbled
2 egg yolks
1 tbsp of English mustard
20g of walnuts, chopped
2
Place in an airtight container in the fridge until needed
3
When ready to serve, spread the mix onto toasted wholemeal bread, then place under a medium grill until golden brown. Serve immediately