Peter Kromberg of the Inter-Continental Hotel on Hyde Park Corner prepares this simple port and Stilton sauce to serve with savoury soufflés of celery, fresh pear and walnut. It also works well with plainly grilled steaks, veal chops, chicken joints, straight omelettes, cooked vegetables such as celeriac or mushrooms, or even – God save us – slices of left-over turkey. I like it best over softly poached eggs on fried bread.
