Stichelton is a blue cheese made from unpasteurised cow’s milk. It has a full and creamy flavour, a succulent buttery texture and a mild spiciness from the mould.

400g fresh raspberries, washed

400g caster sugar

2 slices of stone-baked rye bread

Butter, for spreading

100g Stichelton cheese

1 Put the raspberries and sugar in a large saucepan. Heat gently until the sugar starts to dissolve, stirring often, then bring to the boil. Simmer for 40 minutes, stirring occasionally. Remove the pan from the heat, then pass the raspberry mixture through a sieve into a bowl, using the back of a ladle. Spoon into a jar and leave to set.

2 When you are ready to serve, spread the bread with butter. Cover with a generous layer of the raspberry jam and crumble the Stichelton over the top.

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