Ingredients
- 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
- 50ml/2fl oz
- For the chutney
-
- 30g/1oz
butter - 30g/1oz
sugar - 110g/4oz
cherry tomatoes - 55g/2oz
raisins - 2 tsp chopped fresh
thyme leaves - 7 tbsp
white wine vinegar - handful of
fresh coriander, chopped
- 30g/1oz
Preparation method
-
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.