Heat a couple of inches of oil in a deep pan over a medium-high heat. It’s hot enough when you can drop in a chunk of potato and it immediately floats and sizzles.
While that’s warming up, grate your Stilton into a mixing bowl. Add the walnuts, celery, mixed herbs (or some chopped fresh herbs, if you have them), and a good pinch of salt and pepper.
Add a little of the beaten egg – enough to wet the mixture so that you can roll it into small balls (you should get six to eight).
Scatter your plain flour over a plate or chopping board, then take your balls and coat them first in flour, then more of the beaten egg, then the breadcrumbs.
Deep fry your fritters for around four minutes, until crisp and golden, being careful not to overcook them.
Once they’re done, remove from the pan and drain on some kitchen paper for a couple of minutes.
For the salad, first mix together your olive oil, lemon juice, mustard and some seasoning. (An easy way to do this is to put the lot into a clean jar and shake it vigorously).
Roughly tear your lettuce onto two plates. Arrange the slices of apple over it, then place three or four fritters on top. Take your half pomegranate and loosely hold it over each salad in turn, giving it a good smack with a spoon to scatter the seeds over each plate. Drizzle with the dressing and serve.