2 oz (50 g) Stilton or Danish Blue
3 oz (75 g) Ricotta or quark
1 oz (25 g) Cheddar, grated
4 tbsps Greek yogurt
1/2 tsp Dijon mustard
4 avocados
juice of 1/2 lemon
3 oz (75 g) Ricotta or quark
1 oz (25 g) Cheddar, grated
4 tbsps Greek yogurt
1/2 tsp Dijon mustard
4 avocados
juice of 1/2 lemon
To garnish:
sprigs of mint
method
1. Mash Stilton until soft, add Ricotta and Cheddar. Mix with yogurt.
2. Add mustard and mix well, chill.
3. Halve avocados, sprinkle with lemon juice, place a tbsp of pate in each half. Add garnish.
2. Add mustard and mix well, chill.
3. Halve avocados, sprinkle with lemon juice, place a tbsp of pate in each half. Add garnish.
serving amount
serves 8
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