Serves

8

Information

Preparation Time: 25 min Cook Time: 10 min; 3 hours chilling

Ingredients

100g shelled walnuts, roughly chopped • 350g dried figs, roughly chopped • 150g tropical mix of dried fruit and nuts (Seeberger), roughly chopped • 175g dried cranberries, roughly chopped • 3 tablespoons white grape juice Extras: cheese selection including stilton, camembert, “Selle-sur-Cher” goat’s cheese and “Queijinho do Prado”, all served at room temperature • White or red grapes and a bottle of the KROHN “Colheita 1961” port

Method

Place 200g of the figs, 75g of the tropical mix, 100g of the cranberries and the juice into the blender and blend till a smooth paste • Remove from the blender and add the rest of the dried ingredients and the walnuts • Mix together with your hands and knead firmly, forming into a sausage shape, before wrapping tightly in cling film and leaving to chill in the fridge for at least three hours To serve: Remove the cling film and cut into thick slices 30 minutes prior to serving • Place on a plate with the cheeses and the grapes