For dinner on the double this light, healthy option makes a gratifyingly easy midweek meal. Slice a ripe avocado in half, remove the stone and fill the space with chopped walnuts and Colston Bassett, pop under a hot grill until sizzling and serve with a simple salad.

Perfect drinking partner: A rich Alsace, oaked Chardonnay or Marlborough Sauvignon Blanc

1 large avocado halved
30g walnuts – roughly chopped
30g Colston Bassett Stilton
Salt and freshly ground black pepper to taste
Mixed salad leaves
Olive oil

Preheat the grill
Cut the avocado in half and remove the stone
Crumble in the Stilton and chopped walnuts
Grill under a high heat until the cheese has melted
Serve with a simple salad and dress with olive oil