Stilton, Spinach and Walnut Parcels with Apple and Plum Sauce

Crisp little filo parcels bursting with Christmas flavours, perfect as a starter or drinks nibble. Make ahead of time and simply reheat just before serving.

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   1. Preheat oven to 200c, 400f, gas mark 6. Place the spinach in a large pan with a little water, wilt f or a few minutes, drain and squeeze out any juice. Chop finely.
   
   2. Place in a bowl, cut the Stilton into small cubes and add with the roughly chopped walnuts, mix together.
   
   3. Melt the butter. Brush a sheet of filo lightly with the melted butter, top with another piece of filo and brush again, repeat with a third sheet. Cut into 4.
   
   4. Place teaspoonfuls of the spinach mixture into the centre of each parcel, brush with a little butter, draw up and twist carefully to secure the top of each of the parcels, brush with butter and place on a baking tray. Repeat with the remaining 3 filo sheets. Cook for approx 10-15 minutes until golden. Tie with the chives if using.
   
   5. To make the sauce, place the Cordial and clementine juice in a small pan, boil for several minutes until reduced and thickened slightly. Serve with the parcels as a dipping sauce.