TO DRINK: Go for the slightly off-dry Nederburg Rhine Riesling to temper the Stilton’s saltiness.
- 150g oatmeal biscuits
- 50g butter, melted
- 60ml (¼ cup) Parmesan, grated
- 500ml (2 cups) mascarpone
- 2 jumbo eggs, beaten
- salt and freshly ground black pepper, to taste
- 150g Stilton, cubed
- 100g radicchio, torn
- 30ml (2 tbsp) walnut oil
- 10ml (2 tsp) white wine vinegar
- 50g walnuts, toasted and roughly chopped
Preheat the oven to 190°C. Lightly grease a 20cm springform tin and line it with baking paper.
Crush the biscuits so that they look like breadcrumbs. Mix it with the butter and Parmesan, and press it into the base of the in. Chill in the fridge for 15 minutes.
Beat the mascarpone and eggs together, and season. Fold the Stilton in and pour the mixture over the biscuit base. Bake until slightly set and golden, about 45 minutes. Cover the tin with foil halfway through baking.
For the salad, toss the ingredients together and season.
Turn the bake out of the tin and serve warm with the salad.