The Port and Stilton Pringle

After dinner at the Gentlemen's Club. Need we say more?

click for a larger image

Ingredients

Ready Salted Pringle steeped in port
Blue Stilton (or Blue Shropshire if preferred)
Chopped walnuts

Method

Take a port-steeped Pringle (we use Cockburns Fine Ruby), and place a generous sliver of the Stilton (ideally, from the Long Clawson Creamery in the Vale of Belvoir) on top. Place on an aluminium foil sheet and bake for 5-10 minutes at a temperature of 150 degrees fahrenheit. When cooked, remove from the oven and add two pieces of chopped walnut. Serve warm.