Serves 4

I reckon there must be tons of uneaten Stilton chucked away after each Christmas. We all get carried away buying a truckle or large slab, only to
have a lot left over. Well, here is one unusual but utterly delicious use for some of it as a gratin topping. Then press on some lemon confit slices and roast or grill until golden brown. You could use pork loin chops instead of veal.

4 veal chops, about 200g each
A little olive oil
125g Stilton cheese, softened
3 tbsp mascarpone cheese
2 tsp chopped fresh chives
4-8 slices lemon confit (see below)
Sea salt and freshly ground black pepper

1 Preheat the oven to 200C, Gas 6. Trim the chops of any excess fat and brush both sides very lightly with oil.
2 Cream the Stilton with the mascarpone, chives and some pepper. There is no need for salt as the cheese is quite salty.
3 Heat a large cast-iron frying pan (one that has metal handles, no wood or plastic) until it feels quite hot, then lay in the chops, season well and cook over a high heat for about 4 minutes until each side is nicely coloured.
4 Remove from the heat and spread the cheese mixture on top of each chop.
5 Press 1-2 lemon slices on to each chop and roast for about 10-12 minutes until the chops feel firm when pressed. Then serve. Good with buttery noodles and some crisp savoy cabbage.

LEMON CONFIT

If you have overbought on lemons this Christmas, don’t leave them to go mouldy in the fruit bowl. Turn them into a conserve that you will find surprisingly useful for pressing on to chicken, fish and chops before grilling or roasting. The confit keeps for a good two months in the fridge, and the syrup can then be used in fruit salads.

3 large unwaxed lemons
150g caster sugar
1 large stalk fresh lemon grass

1 Scrub the lemons well, pat dry, then slice wafer thin with a serrated knife.
2 Dissolve the sugar in 450ml water. Slit the lemon grass down the middle and add to the syrup. Bring to the boil, add the lemon slices and boil gently for 2 minutes.
3 Remove from the heat, and when the syrup has cooled for 5 minutes, spoon the lemon slices into a sterilised jam jar that has been warmed in the oven.
4 Cover with the syrup, seal and store. Fork out slices as required.

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