Instructions: 1. Melt the butter in a saucepan and gently sweat the spring onions until soft. Remove from heat and allow to cool. When cool, add the port and simmer gently for 3 minutes.

2. Add the remaining ingredients and stir well.

3. Transfer to a blender and process until the mixture has bound. Check the seasoning.

4. Divide between individual ramekins and refrigerate for at least 2 hours.

5. Serve with melba toast.

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