Cheese crops up in many of Delia's recipes and no surprise: from Cheddar in a classic sauce to accompany macaroni, or Stilton in an omelette to use up Christmas leftovers and three cheeses combined in a superb terrine there are many ways in which to use the world of cheeses available to us.
This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep.
Fruit, cheese and the sweet-sour dressing of honey and vinegar makes this an absolutely unbeatable first course that couldn't be easier to put together.
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