My contribution to mains: a roasted vegetable salad.
I started with this and made a few changes. OK, a lot of changes! Final recipe was:
2 medium-large butternut squashes, peeled, deseeded, cubed (1-1.5cm)
1 red onion, roughly chopped
3 long sweet red peppers, deseeded and roughly chopped
2 handfuls rocket
8 rashers streaky bacon
1 pack stilton
5 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp dark soy sauce
1-2 tbsp sweet chilli sauce
Coat the chopped squash in oil and roast slowly (about 1hr at 150-170C) until soft, sweet but not too charred.
Roast the pepper and onion alongside for the last 20-30 mins.
Tip into a bowl with the combined dressing ingredients and leave to absorb while the veg cools.
Grill the bacon until crispy, and cut into strips.
Chop/crumble the stilton.
Add the stilton and bacon and rocket to the dressed vegetables, and toss gently. If you are serving this to vegetarians, just put the bacon (and cheese, if non-vegetarian) in separate bowls for people to add.