Instructions: 1. Blend together the Stilton cheese, curd cheese, chives and egg yolks.

2. Dissolve the agar agar in the water in a pan over a low heat until completely dissolved - up to 20 minutes. (Do not try to speed up the process by heating the water quickly, or using it before fully dissolved). Allow to cool a little, then stir it into the cheese mixture with lemon rind and natural yoghurt. Leave mixture on one side to start to thicken.

3. Whisk egg whites until stiff, fold a little into mousse mixture first then lightly and quickly fold in the rest. Check for seasoning.

4. Lightly grease a 1/2pint ring mould. Turn mousse into mould and leave overnight in the fridge to set.

5. Next day, ease the mousse from the sides of the mould. Turn it onto a serving plate and carefully coat the sides with the peanuts, pressing them into the surface. Fill the centre with the watercress before serving.

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