• 200g Medjool dates
  • 50g stilton, cut into 12 small pieces
  • 6 rashers pancetta
  • 1 tbsp balsamic glaze
  • 3 tbsp wild rocket leaves


  1. 1

    Preheat the oven to 200°C/gas mark 6. Slice each date down the middle lengthways, but not all the way through, and remove the stones.

  2. 2

    Push a piece of stilton into each date cavity. Stretch the pancetta with the back of a knife, then halve each one widthways. Wrap half a rasher around each stuffed date and secure with a cocktail stick.

  3. 3

    Place the dates in a small shallow roasting tray and bake for 15-20 minutes until the pancetta is golden and the cheese has melted. Serve hot, drizzled with the balsamic glaze and garnished with the rocket leaves.

Nutritional Details

Each serving provides
  • Energy 310kj 74kcal 4%
  • Fat 2.8g 4%
  • Saturates 1.5g 8%
  • Sugars 9.2g 10%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1403kj/335kcal

Each serving provides

9.3g carbohydrate 1.0g fibre 2.2g protein

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