Ingredients: 4 ounces cream cheese or soft cheese spread flavored with Garlic and Herbs 4 ounces cottage cheese 5 fluid ounces Double Devon Cream 1/2 ounce butter 1/4 level teaspoon chili powder 1/4 teaspoon chives, chopped 1 level teaspoon mustard powder 4 ounces whole blanched almonds 4 ounces Dorset Drum cheddar cheese shredded parsley sprigs Directions: Cream the cream cheese and cottage cheese together. Fold the Devon Cream into the cheese mixture and set aside. Melt the butter in a frying pan on very low heat and add the chili powder, chives and mustard powder. Cook for 1/2 minute. Reserve a few of the almonds for garnish and finely chop the remainder. Add to the frying pan along with the cheddar cheese and stir until melted. Take the pan off the heat and mix thoroughly. Allow to cool slightly, then add to the creamed cheeses and stir thorough lightly. Divide the mixture between six ramekin dishes and chill until set. Toast reserved almonds. Garnish with the almonds and parsley sprigs and serve with toast fingers or French baguette. Serves 6.