Method

Make grape jam dip, place all ingredients in a pan heat & step until thick, pour into serving bowl/s to cool to warm.

Make beignets, crumble Stilton into a food blender with tarragon & soft butter & blitz to a paste, Tip out into a bowl & cool in the fridge for 2 hours, remove mixture & roll into bite sized balls & place on a tray, put tray back in the fridge to cool for an hour.

Heat oil in a deep fat fryer to 150c, put seasoned flour beaten egg & breadcrumbs in separate bowls, cover each ball first in then flour then the egg then in the breadcrumbs & replace on the try, when all done deep fry in batches until all are golden brown, serve warm in a serving bowl with jam & some cocktail of satay sticks.