Cream of broccoli & stilton soup

Ingredients 1 Broccoli, 1 potato, 1/2 pint vegetable stock, 1 onion, 20g stilton, 50ml cream, 1 tbsp butter, nutmeg, black pepper.

Serves: 4 Preparation: 30 minutes

Stilton is a little like marmite in that people often either love blue cheese or hate it. For those who are a little squeamish about strong, stinky cheese - adding it to soup is a great way to unlock the flavour without it being too intense. This creamy, filling soup has the perfect balance of tangy cheese and fresh broccoli.

1) Peel and finely dice the onion and sizzle in a pan for 8-10 minutes with a tablespoon of butter until completely soft. 

2) Add half a pint of vegetable stock and half a finely diced potato. Simmer on the hob for 15 minutes and then add the broccoli florets.

3) After 5 minutes strain the broccoli, potatoes and onions and blend, adding the soup liquid a little at a time until pulsed smooth. Season with a litt nutmeg and black pepper and return to the hob.

4) Crumble a generous handful of stilton into the soup and a good glug of cream before serving.

Stilton mash

Ingredients 3 Maris Piper potatoes, 15g stilton, 1 tbsp butter.

Serves: 4 Preparation: 20

Another day, another recipe for mashed potato!
Earlier today I tweeted "Stilton mash: smells like ballsweat, tastes like Heaven." - not the most appealing of similes, but I stand by it! This mash is a gorgeous creamy mouthful of tangy flavours. Even if you're not a lover of stilton, it really does pack a savoury punch for soups and sauces so give it a try.

1) Peel and cut the potato into evenly sliced chunks. The smaller the pieces, the quicker they cook but you don't want to go too small or all the flavour will leach out into the water! About an inch square should be sufficient.

2) Boil in salted water for 15 minutes and strain before running through a ricer or for best results use a food processor, adding the butter and crumbled stilton to the piping hot potato until a thick, silky puree has formed.

Strawberry & white stilton salad

Ingredients   Spinach, salad leaves, cucumber, strawberries, white stilton, pumpkin seeds, pumpkin oil

Serves: 1 Preparation: 5 minutes

White stilton and strawberries are a wonderful combination - sweet and creamy. This salad is perfect drizzled with pumpkin oil.

1) Slice your strawberries (don't keep them in the fridge, they should be at room temperature or the flavour will be impaired), silton and cucumber into chunks.

2) Toss the salad leaves in a little pumpkin oil and mix with the rest.

3) Sprinkle with pumpkin seeds and serve.

Stilton & walnut scones

Ingredients  225g self raising flour, 50g butter, 75ml buttermilk, Stilton, 5 walnuts.

Serves: 8 preparation: 30

I confess, I have never before enjoyed a cheese scone. It is something I would never order in a cafe by choice - often greasy and pungent with crispy bits of cheese on the top. *shudders* then I started to think that it was impacting my reputation for being a cheese whore in a thoroughly negative manner. The result of my experimentations are these buttery, crumbly scones which are rich in flavour (perfect with a little cream cheese and honey) with not a crusty or greasy bit in sight!

1) First finely dice the walnut until it resembles fine crumbs, and crumble the stilton.

2) Sift the flour, walnut and sugar together, then rub in the butter until the mixture resembles breadcrumbs.

3) Mix the cheese and double cream in with the dry ingredients until a dough has formed.

4)  Roll out the dough on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with the last drizzles of the milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

Turkey, stilton & broccoli burgers

Ingredients 400g turkey mince, 200g white stilton with apricots, 1/2 head of broccoli

Serves: 6 preparation: 40 minutes


Since I made The Boy my turkey and stilton meatballs he has been completely addicted to the combination (and to making jokes about eating balls with his friends on Facebook...) so I decided to treat him and make him a meat version of the plantain, stilton and broccoli burger I created recently.


1) Steam or boil the broccoli for about 20 minutes - this recipe needs it to be soft rather than al dente but there should still be some nutrients left in there!


2) Drain the broccoli and pulse in the blender until it resembles breadcrumbs, add the crumbled cheese and turkey mince and pulse until it has come together into a ball.


3) Divide into 6 patties, pressing firmly into your hands and rolling into a ball - these need to be relatively solid or when they cook, the turkey juices and steam will separate.


4) Sear the outside in a pan with a little olive oil before baking in the oven for about 20 minutes

Plantain, stilton & broccoli burgers

Ingredients 1 plantain, 100g white stilton with apricots, 5 broccoli florets

Serves: 2 preparation: 1 hour

Plantains are fabulous. They're a kind of savoury banana that grow in tropical climates and are used quite a lot in Caribbean and Mexican cooking. When shopping for plantain please remember that the best ones are the ripe, almost completely black ones. Don't cook with unripe ones as the flavour and texture will probably put you off for life! This burger has a gorgeous thin crust, a slightly sticky soft centre and the gorgeous classic flavour combination of stilton and broccoli enriched with the sweetness of plantain and apricot.


1) Bring a pan of water to the boil and drop the entire plantain into it. Boil for 25-30 minutes. You will know it is ready as the skin will split and virtually peel itself! I like to steam the broccoli florets over the pan of boiling plantain but if you don't have a steamer, boil the broccoli in a separate pan for 20 minutes until soft.


2) Pulse the plantain in a blender, then add the crumbled cheese and drained broccoli.


3) The mixture should look a little like breadcrumbs but be moist enough to press together into patties with your hands. Bake in the oven for about 20 minutes until a golden crust has formed

Turkey orange & stilton meatballs

Ingredients 400g turkey mince, 170g white stilton with orange, 1/2 small white onion, passata tomatoes, juice and zest of 1 orange, linguine

Serves: 3 Preparation: 20 minutes

This recipe evolved as a result of a twitter conversation. I was asked what kind of sauce I'd serve with a stilton-based meatball, creamy or tomatoey and I explained that stilton LOVES fruit. Whether cranberry, orange, apricot or ginger - the more tart the flavour, the better. So for me, the only solution would be a simple sauce of orange juice, zest and the rich warmth of tomato. I made these meatballs with lean turkey mince, all the better to balance the naughty addition of cheese!

1) Peel and slice half the onion and add to a blender. Pulse for a few seconds and then add the turkey mince and crumbled stilton.

2) Keep pulsing until the mixture is thoroughly combined - you will see it form a large ball in the blender when it is ready. Remove and form into meatballs.

3) Using a little splash of oil, fry off the meatballs in a hot pan for about a minute - tossing them to ensure they keep their shape and are evenly coloured. Transfer to an ovenproof dish and set aside.

4) Zest the orange and squeeze out the juice. Add the juice and zest to a pan with about 250g passata and warm through. Season and pour over the meatballs, then transfer to the oven and bake for about 20 minutes at 180 degrees.

5) Boil the linguine in salted water for about 10 minutes and strain. Add the meatballs and sauce to the linguine and toss until the sauce has coated the pasta. Serve with black pepper and a sprinkle of basil or parsley.

Steak with stilton sauce, leek & pancetta mash

Ingredients    Steak, double cream, milk,  plain flour, butter, stilton, potato, pancetta, parmigiano, leek.

To make the leek & pancetta mash


1) Peel your potatoes and cut them into chunks before boiling in boiling salted water for 20 minutes.


2) Finely slice the leek and sautee in butter for 10 minutes, adding the pancetta during the last 3 minutes.


3) Mash the potatoes and stir through the leek and pancetta.


To make the stilton sauce


1) Melt some butter in a pan and whisk through flour to make a roux. 


2) Add a little milk and continue whisking until a thick sauce has formed. Stir through the stilton and serve on top of grilled steak


If you have any mash left over, why not try my leek & pancetta croquettes?

Spinach, stilton & cashew cannelloni

Ingredients   Spinach, stilton, cashew nuts, hazelnut butter, bell peppers, red wine, passata tomatoes, white onion, cheddar, basil, basil oil

1) Crush a few handful of cashew nuts in a blender, stir in a teaspoon of hazelnut butter to bind into a paste and then add the spinach and blue cheese. Stuff the mixture into cannelloni tubes and set aside.


2) Remove the top and seeds from 2 bell peppers and slice into chunks. Roast in the oven, drizzled with basil oil for 20 minutes, or until the edges just begin to blacken.


3) Finely dice a white onion and sautee in butter until soft. Add a glass of red wine and reduce, stirring regularly until half the liquid remains. Gradually add the passata tomatoes, chopped basil and parsley and season with a pinch of salt.


4) In as casserole dish, first place the cannelloni tubes, side by side and then spoon a layer of roast peppers, followed by a few ladles of the tomato and red wine sauce. Bake in the oven for 10 minutes, then add a layer of grated cheese. Bake in the oven for a further 10 minutes and serve.

Broccoli and stilton soup

Ingredients Broccoli, potato, vegetable stock, onion, stilton

1) Finely dice half a white onion and soften in a pan with a little olive oil.

2) Add half a pint of vegetable stock and half a finely diced potato. Simmer on the hob for 15 minutes and then add the broccoli florets.

3) After 5 minutes strain the broccoli, potatoes and onions and blend, adding the soup liquid a little at a time until pulsed smooth.

4) Crumble a generous handful of stilton into the soup - I used mango and ginger stilton to give this gorgeous fresh soup a little extra zing and served with a few baby basil leaves.