We decided the most helpful thing we could do this week would be to give you a hand in the kitchen at your next party. To our joy, Felicity Cloake, who does those brilliant, obsessive-in-a-good-way recipe features in The Guardian, agreed to show us a super-simple party nibble.

‘These work well for a smaller drinks party. Nuts and blue cheese is a classic combination, and the port reduction gives it a seasonal twist – you could add cloves or orange peel, too, if you like. If you’re not keen on the bitterness of chicory, use cos lettuce hearts instead.’

Chicory boats with Stilton, pecans and port drizzle

Ingredients for about 25 servings

  • 100ml port
  • 50g caster sugar
  • Black pepper
  • Two heads of chicory, leaves separated
  • 100g Stilton, crumbled
  • 100g pecans, roughly chopped

‘These work well for a smaller drinks party. Nuts and blue cheese is a classic combination, and the port reduction gives it a Christmas twist – you could add cloves or orange peel, too, if you like. If you’re not keen on the bitterness of chicory, use cos lettuce hearts instead.’

  • 1

    Combine the port, sugar and a good grind of pepper in a small pan with a pinch of salt and bring to the boil, stirring to dissolve the sugar. Simmer until thick and syrupy and allow to cool.

  • 2

    Spread the chicory pieces out on a serving plate, and top each with a few crumbled pieces of Stilton.

  • 3

    Sprinkle with nuts, then drizzle with the cooled port syrup.


Felicity Cloake’s Perfect Christmas Day recipe eBook is available from Amazon, priced £1.99

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