A welcome repeat present this Christmas was a pot of Fortnum and Mason’s stilton cheese. It came in an elegant ceramic jar with a lid. Under the wax disc inside was the blue-veined cheese that is reckoned by some to be England’s finest. In mid-morning, a couple of hours after my first breakfast of porage with maple syrup, I often eat a croissant with cheese. Each time I scrape off some of the bluish surface of the stilton to spread, and each time more blue has grown to replace it. It has a very powerful taste which lingers in the mouth and tends to overpower anything you have with it. Mmm. It is completely delicious.