Celery and Stilton


  • 1 or 2 heads of crisp celery
  • 150 g (5 oz) Stilton
  • 75 g (3 oz) unsalted butter
  • 3 tablespoons cream pinch of powdered saffron
  • 125 g (generous 4 oz) smoked streaky bacon, diced and fried until crisp


Using the inner, crisper stalks only (the outer stalks can be saved for soup or juicing), cut the celery into 7.5 cm (3 inch) lengths. Cream the cheese and butter, and then mix in the cream, saffron and bacon pieces. Spoon or pipe into the celery stalks, and serve as an appetizer with drinks or as the cheese-savoury course.