Potted Stilton with pears

(SERVES 6)

• 100 g/4 oz/1 cup ripe Stilton, Crumbled
• 75 g/3 oz/ 1/3 cup low-fat spread
• 1.5 ml/ ¼ tsp ground mace
• 1.5 ml/ ¼ tsp English made mustard
• 30 ml/2 tbsp port
• 4 ripe pears
• Lemon juice
• Watercress sprigs
• 16 rye crispbreads

Mash the cheese with the low-fat spread in a bowl. Work in the mace, mustard and port. Pack into a small pot and chill. Core and slice the unpeeled pears and toss in lemon juice. Arrange the pear slices attractively on serving plates and add a spoonful of the potted Stilton to one side. Garnish with watercress and serve each with two rye crispbreads.