This is a taste sensation – a cheese board in one canape. However, if you don’t want to do all the toppings, simply make the Stilton shortbread to eat on their own or with a little onion relish and crumbled Stilton. They keep for 3 days stored in an airtight container. I have used the incredible smoked Stilton from Weald Smokery. This takes these crumbly mouthfuls of heaven to the next level, but this works well with any Stilton. Great to use any leftovers from a cheese board at Christmas!

To make the biscuits:

1. Tip the flours, sugar, cayenne, salt and pepper in the food processor to mix. Then add the cold butter, blitz again to mix. Finally add the cheeses and pulse in the food processor until a dough is formed.
2. Pull the dough together with your hands then shape into a long sausage shape about 4cm in diameter. Spread the poppy seeds over a sheet of non-stick baking parchment and roll the Stilton log so that it is covered in the seeds. Wrap the paper around the log and tightly seal by twisting at each end to form a cracker. Chill for 1 hour or longer.
3. When ready to cook, preheat the one to 180°C. Line 2 baking sheets with greaseproof paper. Slice the chilled dough into 1-2cm rings and place on the lined trays with room for them to spread a little. Bake for 10-15mins until golden. Cool on a wire rack.

For the beetroot:

Roast the beetroot wedges in the oven at 180°C with plenty of olive oil and seasoning for 40 mins until tender. Blitz to make a purée and mix with the cream. Taste and season. This puree will keep for a couple of days in the fridge.

For the grapes:

Roast the grapes at 160°C in a roasting tin with the oil, vinegar and thyme for 20-30 minutes until soft but not collapsed. These will keep in the fridge for a day.

To assemble:

Spread a thin layer of beetroot over each biscuit, top with a third of a tsp of caramelised onion chutney, pop on a grape, scatter over some extra Stilton and fresh thyme, if you have. This can be done up to an hour in advance of serving.