Andrew says, "This fresh, cooling pate is a wonderful summer starter, or even a great alternative to a cheese course. Even for those who do not normally eat blue cheese, it is a great alternative, mellowing out the heavy flavour of the cheese. The acidity of the tomatoes cuts through the pate perfectly and the crunchy texture of the Melba toast adds a beautiful texture, creating a perfectly rounded beginning or end to any summer meal!"

Serves 6

Ingredients:

100g (4oz) Stilton cheese
275g (10oz) cream cheese
25-50ml (1-2fl.oz) double cream
½ tbsp brandy
black pepper
250g vine ripened cherry tomatoes
extra virgin olive oil
balsamic vinegar

Method:

Remove the rind from the stilton. Place the stilton in a food processor and blend until smooth. With the motor running, add half the cream cheese, then the brandy very slowly. Do not overmix. Add the remaining cream cheese and sufficient double cream to give the required consistency. Season with black pepper. Place in a serving dish and smooth the surface.
Drizzle the cherry tomatoes with olive oil and balsamic vinegar and roast in a searing hot oven for about 4 minutes, until the skin is just peeling off.

Melba toast
Pre-heat the oven to gas mark 3, 160ºC. Cut wafer thin slices of bread. Remove the crust and cut each slice diagonally. Place on a baking sheet and bake until crisp and pale golden brown. Allow to cool and store in an airtight tin. Use as required.