Here’s another good addition to the Aperitivo Hour repertoire, which features the killer combo of stilton, walnuts and celery, with a little added sweetness of the apricots to balance out the flavours.

In a mixing bowl blend together 125g stilton and 125g cream cheese till well combined. Now add ½ cup of toasted and crushed walnuts, and 30g (around 6) dried apricots, finely chopped. Season with sea salt and pepper to taste. Spread on celery wedges (cut on an angle from about 6-8 large sticks of celery). Use the back of the tins of a fork to even out the spread and garnish with a dusting of paprika and a small piece of walnut.

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