Stuff the olives with small chunks of Stilton cheese. Skewer 3 olives per cocktail stick. Refrigerate for at least one hour.

Place the Martini glasses in the freezer for at least one hour – they need to be cold.

Fill a cocktail shaker about half full with ice. Pour the vermouth (if you choose to use it) over the ice. Swirl to coat the ice, then discard the vermouth. Add the gin and olive brine. Shake until cold. Strain into the chilled glasses and garnish with a cocktail stick of stuffed olives.