A deliciously rich and creamy, easy-to-make pate, perfect for an appetiser or as a cheese course - serve with a glass (or two) of port or chilled dessert wine!
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