Instructions

• Lightly toast pecan nuts in a dry frying pan or in the oven, until lightly browned
• Allow to cool on a rack
• Using a hand blender puree chunks of the smoked Stilton and the crème fraîche (a slightly harder way would be to beat the ingredients together in a bowl with a wooden spoon)
• When the mix is a smooth paste add the pecans (keeping some aside for decoration), pulse to a rough texture
• Place in ramekins and chill for later use
• Serve with toast or cheese biscuits, grapes and celery