Auld alliance

  350 g            Roquefort cheese

                         Whisky

   This deceptively simple cheese cream from Overscaig in

   Sutherland is delicious served as a cream pate for the

   first course or at the end of a meal as a savoury.

   Pound the cheese to a thick cream. Add drop by drop as

   much whisky as it will 'drink' to make a firm cream.

   Pack into small earthenware pots and chill in the

   fridge for 3 to 4 hours.

   Serve with hot buttered toast or oatcakes.