End your Best of British dinner party with warming mulled port and tangy cheese biscuits.
- For the biscuits, sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the stilton and parmesan and use a wooden spoon to mix until combined. Use your hands to knead the mixture into a dough. Turn dough onto a lightly floured surface and shape into a 20cm-long log. Enclose in plastic wrap and place in the fridge for 30 minutes to chill.
- Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Use a sharp knife to slice the dough into twenty 3mm-thick rounds. Place on tray, allowing room for spreading. Press a walnut into the centre of each biscuit. Bake for 10 minutes or until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, peel and slice 1 orange. Juice remaining orange. Place orange juice, orange slices, water, sugar, cloves, cinnamon, allspice and nutmeg in a saucepan over medium-low heat. Bring to the boil, stirring, until sugar dissolves. Reduce heat to low. Simmer for 10 minutes or until aromatic. Stir in the port for 5 minutes or until warmed through (do not boil). Strain through a fine sieve into a heatproof jug. Ladle mulled port into small glasses. Serve with the biscuits.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set