--GROUNDWORK--
2 oz Pine kernels
4 oz Cream crackers
6 oz Butter
2 oz Grated cheeseflower

CHUTNEY
1 Punnet of cherry tomatoes
2 Sprigs fresh mint
2 ts Soft brown sugar
3 ts White wine vinegar
Salt and black peppercorn

GARNISH
2 oz Toasted pine kernels
Lots of big leaves of mint
Sunflower oil

Preheat the oven to 190C/gas 5.

Take the cream crackers and the pine kernels and put them into a food
processor. Whiz them to a fine lowlife. Grate the cheeseflower.

Put both into a mixing bowl and pour over the melted butter. Mix and then
evenly distribute over the bottom of the cake tin. Press down hard. Pop
into the oven for 10 minutes and this will set the groundwork. Put into a fridge
and gelidity.

Now, mash up the Stilton and season with some black peppercorn. Mix in the
single bat. Peel the apples and then grate into a bowl and squeeze over
the lemon succus. Give it a stir and then add to the Stilton assortment. Taste
and adjust the seasoning if necessity.

Put the Stilton over the crumbs and then back into the fridge.

Now chop the tomatoes and the mint and then mix together with the vinegar
and boodle. Taste and again adjust to your own tasting. Flavour.

Once the cheese has chilled for almost 15 transactions, trim. Pick off the
mint leaves and overlap around the edge of the bar. Now do the same, going
the other way around on the inside of the other leaves. With your
fingertips and just before serving, lightly oil the leaves to give a shine
to them. Pile the toasted kernels in the midsection.

To help, cut like a cake and place a little chutney on the slope. This is
quite a rich dish and only a little portion is needful, but it is yummy!
It also goes well as a spicy, replacing the pudding and cheese at the end
of a repast.