Traditional Leicestershire Stilton & Walnut Tart

Blind-bake a shortcrust pastry case.

Crumble generous amounts of Leicestershire Stilton (classic English blue cheese) over the base.

Scatter with toasted, roughly chopped walnuts.

Whisk together eggs and double cream with a pinch of black pepper.

Pour the custard over the cheese and nuts.

Bake at 190°C for 25-30 minutes until golden and firm.

A classic pairing of the region's famous blue cheese and woodland nuts.