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Chop the walnuts and set aside In a mixing bowl put 120g of unsalted butter and 340g of crumbled Stilton and mix. Add 200g of flour, ½ tsp dried thyme, ½ tsp fine sea salt, ¼ tsp ground black pepper and work the dough Tip the dough on a lightly floured surface. Shape the dough into a log (approx. Ø 4 cm, 50 cm long). Cut log in half, forming 2 x 25 cm logs, then set one aside. Distribute ½ reserved chopped walnuts over work surface. Lightly brush log with beaten egg, then roll in walnuts until the whole log
250g (1/2 lb) fresh strawberries