Full of warm, woody flavours, this dish is an ideal light lunch or supper and only takes 20 minutes to cook. It is also a brilliant way of using up any Stilton or Roquefort you've got hanging around. Serve with a side salad (I used dandelion leaves, rocket, olives and capers drizzled with balsamic vinegar).
Enjoy with a "chunk" real ale. recommend Old Peculiar or Doombar.