Photo: Tobias Melzer Freshly baked Stilton khachapuri

As part of a new feature for Sixth Sense, E&M's Frances Jackson will be creating exclusive European dishes for our readers. First up is her recipe for Stilton khachapuri, a Western European take on a classic bread from the Caucasus.

I first came across khachapuri nearly six years ago during my year abroad in Regensburg. The girl who lived directly beneath me was from Tbilisi, the Georgian capital. Both of us far from home, my vertical neighbour and I bonded over baking and it was she who introduced me to this most exquisite of breads, sun-kissed and welling forth with molten cheese. The following summer – in what would prove to be the most delicious week of my life – I was invited to visit her family in Georgia. Back in Germany, as the memory of "light suppers" that would last for hours, of home-made wine and fiery adjika, began to fade, I finally persuaded my friend to share her recipe for khachapuri, which I have adapted here.

This version is not exactly authentic as it does not contain any sulguni, but the addition of blue cheese adds a hearty pungency that traditional khachapuri often lacks. I've gone with Stilton to create an Anglo-Georgian bread, but if that's not available, you could always use Roquefort or Gorgonzola. Khachapuri is best enjoyed still warm, however it does also make a rather good ready-made sandwich for a packed lunch the next day.