Stilton rarebit with tomato and raisin chutney
For the rarebit
- 50ml/2fl oz milk
- 2 tsp Worcestershire sauce
- 55g/2oz Stilton, crumbled
- splash of Tabasco
- 55g/2oz flour
- 1 large mushroom
- 1 tsp oil
For the chutney
Preheat the oven to 220C/425F/Gas 7.
For the rarebit, place the milk, Worcestershire sauce, Stilton, Tabasco and flour into a bowl and mix together. Season with sea salt and freshly ground black pepper.
Stuff the mushrooms with the flour mixture and drizzle with the olive oil.
Place onto a baking sheet and place into the oven for two minutes. Finish by caramelising the top with a mini-blowtorch.
For the chutney, heat the butter and sugar in a saucepan over a medium heat, and melt together.
Add the tomatoes and cook gently for five minutes.
Add the raisins, thyme and white wine vinegar and continue cooking for ten minutes. Stir through the chopped coriander.
To serve, transfer the mushroom onto a serving plate, with the chutney to the side.