Stilton, Spiced Walnut and Celery Pâté with Toasted Walnut Bread

Walnuts: Combine the spices and set aside. Melt the butter in a small saucepan and cook the walnuts for 1 minute. Add the sugar and cook until the nuts have caramelised. Do not allow the nuts to get too dark or they will taste bitter. Tip onto a plate and sprinkle over the spices, turning to coat. Set aside to cool and harden.

Pâté: Beat the cream cheese until smooth. Add the Stilton, cream, brandy and chives and beat until just combined. Tip into a bowl and stir in the celery and most of the walnuts. Spoon into glass jars or a serving dish and sprinkle with the remaining walnuts.

Serve with thin slices of toasted walnut bread. 

Menu: pack a summer picnic with Fillet of Beef Rolls with Black Olive and Currant Relish, Asian Noodles with Sesame Dressing and Barbecue Pork, A Red Salad, and Sour Cherry and Chocolate Meringue Cookies.