Stilton, sherry jelly, burnthoney-baked rye crisps and candied walnuts

July 13, 2010 (Last Updated: January 11, 2019)

Stilton, sherry jelly, burnthoney-baked rye crisps and candied walnuts

Serves: 4


  • 100g Stilton
  • 4 leaves gelatine
  • 250ml Pedro Ximenez sherry
  • 50g unsalted butter
  • 4 tbsp clear honey
  • 8 thin slices rye bread
  • 100g walnuts
  • 2 tbsp water
  • 25g castor sugar



Make the jelly first. Soak the gelatine leaves in cold water for 10 minutes. Heat half the sherry in a small saucepan until it is just about to simmer. Squeeze the soaking liquid from the gelatine and add the leaves to the sherry, stirring until dissolved. Whisk well and add the remaining sherry. Pass through a fine sieve into a shallow container. Refrigerate for at least 2 hours.


Preheat the oven to 180ºC. For the crisps, melt the butter in a saucepan over a moderate heat, then whisk until it turns a golden colour and emits a nutty smell. Whisk in the honey and set aside.


Brush each slice of rye bread liberally with the honey butter and place on a baking tray in the oven for 5 – 8 minutes or until crispy.


Meanwhile, coat the walnuts in the water, then toss them in the sugar. Bake in the same oven for 5 – 7 minutes or until golden.


To serve, divide the Stilton, jelly, rye crisps and walnuts equally between four plates, or put them all on one large platter to share.



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