I have a recipe for you which I put together at the last minute after having received a “Secret Mission” task from the guys at BoothsCheers. My personal mission was to make a pie of some description. All good, apart from the fact I had limited time in which to prepare it.

So, I can confirm that this is most definitely one of those last minute ideas that relied upon a few shop bought ingredients. Ready rolled shortcrust pastry and a pot of parsley sauce from the chiller cabinet along with some leeks and a good chunk of Colston Basset Stilton.

BoothsCheers is a campaign promoting  festive wine and beer offers, organised by BOOTHS the supermarket chain. Booths have really got their act together in terms of local  produce, supporting the Slow Food Movement and high quality products for all their customers. They have a contemporary  websbite , cool Flickr photo stream and full engagement with all the social media channels.

They seem to be both modern thinking yet with an ethical supportive attitude toward their suppliers. The only trouble is they haven’t ventured down south to my knowledge. This is a shame for me, being a Southerner. Still, it has been lots of fun joining in with the “BoothsCheers”  Twitter parties and opening my  Christmas gift packages each week.

You could say Christmas has come early in my house, cracking open the wine at 7pm, followed by beer. Am I doing this in the right order not to feel too queer?!

I have a couple of photos for you (above) but they are taken with my phone as it was all a bit of a rush pulling this  recipe off in time, but then I suppose that is often the case. Or maybe I was just a little bit tipsy and plain forgot to use my camera!

Little Leek Stilton & Walnut Tarts

Ingredients :- Makes 12 approx

• 1pkt ready rolled shortcrust pastry

• 2 small leeks washed and finely sliced

• Small knob of butter

• Splash of white wine

• 2 to 3 tbsp of  shop bought parsley/white sauce

• Stilton Cheese

• Walnut pieces

• Milk for glazing

Method :-

1. Pre-heat the oven to 180 degrees.

2. Rub the insides of your bun/muffin tin with butter.

3. Cook the sliced leeks in butter on a medium heat for 10 minutes with a lid on them to help them steam.

4. Add a splash of wine and cook for a couple more minutes.

5. Take the leeks off the heat and let them cool down before adding the parley/white sauce and some seasoning.

6. Lay your ready rolled pastry out onto a work surface and cut out circles to line your tin with a cutter or a wine glass.

7. Add a spoonful of the cooled down leek mixture to each pastry case then top with as many  chunks or not as you like of  Stilton and walnuts.

8. Cut out some pastry lids to top the tarts. I used my heart cutter here but any cutter will do.

9. Brush the tarts with milk to glaze them and bake for 15 to 20 minutes depending on your oven.

10. Perfect as a starter or pre- dinner snack.

11. The tarts freeze well and can be re-heated at the last minute.

• With many thanks to Booths for asking me to be part of their BoothsCheers Campaign and for providing me with some top quality wines, beers, Port and whatever else comes my way over the next couple of weeks.

• Please note, if you are worried about my excessive drinking habits on a Wednesday evening at 7pm, don’t be. My responsible husband keeps my 3 children out of sight to avoid them talking about their mother’s two bottle a night wine habit in the hope they will not touch a drop until they are 18!