Auld Alliance: Potted French Blue Cheese And Scotch Whisky Pate

1. 1

   Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.

2. 2

   Now add the whisky drop by drop, and stir into the creamed blue cheese.

3. 3

   Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.

4. 4

   Season with freshly ground black pepper to taste and pack into ramekins.

5. 5

   Chill well before serving and serve either as an unusual pate for a starter or as a savoury dish to end a meal.

6. 6

   Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.

* Per serving · 4 servings · Values may vary.

No additional tips available.