Blue Cheese & Peanut Wontons

Place the Stilton, peanut butter, coriander, green chilli, garlic, ginger, spring onions and peanuts into a food processor and pulse until the mixture has bound together but the nuts are still chunky and offering some texture. Transfer the mixture to a bowl until ready to use.

When you are ready to fill the wontons, divide the mixture into 25 equal portions – each one should weigh 10g. Place the balls on a tray.

Lay 5 wonton wrappers out on a clean dry surface, angled so a corner is pointing upwards. Place a ball of filling in the middle of each one. Dip your finger into some water and lightly wet the wonton skin from 12 o’clock, to 3 o’clock and 9 o’clock respectively.

Take the bottom corner of the wonton skin, (6 o’clock) and fold it up to meet the top corner. Gently press the wet edges together to form a seal and try to squeeze out any air pockets as you go.

Place the folded wontons on a tray and repeat the process until you have filled all the wontons. It is important the skins are not too wet, as they will stick to the tray. You can lightly dust the tray with corn flour if you are concerned the wontons are going to stick.

Pour the oil into a heavy-based frying pan to a depth of about 1cm. Place over a medium-high heat until it reaches a temperature of 160°C (a cube of bread should bubble and sizzle as it hits the pan). Place the wontons into the oil, being careful not to splash yourself with hot oil. Fry the wontons until brown, about 2 minutes each side, then remove from the pan and drain on kitchen paper. Do not fry all the wontons at one time, but rather fry in batches that sit in a single layer in the frying pan.

Serve immediately with sticky soy for dipping.