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Hot stilton bites with cranberry relish


A hot canape is always a welcome change – so, although these do require a little attention at the last minute, they are worth the effort. Cut into tiny, bite-sized triangles and pass around as soon as they come out of the pan – delicious!



175g Double Gloucester Cheese, grated
125g Cheddar Cheese, grated
75g Stilton Cheese, crumbled or grated
225g Plain Flour, sieved
1 teaspoon Baking Powder, sieved
Pinch of Paprika
2 Eggs
6 Tablespoons Milk
2 Chopped Cloves Garlic
8 Slices of White Bread
6 tablespoons Olive Oil
25g Butter
Cranberry Relish

300g Fresh Cranberries
Rind and Juice 1 large Orange
1 Cinnamon Stick
75g Caster Sugar
1-2 Star Anise
½ teaspoon ground ginger
2-3 tablespoons port


​For the relish

Wash the cranberries and place in a pan with the orange zest and juice, sugar and spices.

Cook on a gentle heat, until the cranberries have burst open, and then stir occasionally, to produce a smooth relish.

Remove from the heat and add the port. Taste and add more sugar if required.

For the stilton bites

Place the grated cheeses in a large bowl with the flour, baking powder and paprika and stir together.

Mix together the eggs, milk and garlic then pour into the flour and cheese mix. Mix everything together with a wooden spoon until you have a thick paste, adding a little more milk if needed.

Spread the cheese mixture generously onto the slices of bread.

Heat a little of the olive oil and butter in a large frying pan and cook in batches, cheese side down, until golden brown.

Turn them over carefully and cook for a further minute on the other side.

Cut into small triangles and serve alongside the cranberry relish.