Ingredients

• 6 large field mushrooms
• stalks removed
• 225g/8oz Stilton cheese
• crumbed
• 110g/4oz Cheddar cheese
• grated
• 50ml/2fl oz milk
• 25g/1oz flour
• 25g/1oz breadcrumbs
• dash of Worcestershire sauce
• 1 free-range egg
• 1 free-range egg yolk
• ½ tsp English mustard powder
• salt and white pepper
• 2 tbsp olive oil
• ciabatta bread
• sliced and toasted
• 225g/8oz Demerara brown sugar
• 110g/4oz sultanas
• 275ml/10floz malt vinegar
• 10g/½oz fresh ginger
• finely chopped
• 2 red chillies
• finely chopped
• 1kg/2lb 2oz ripe tomatoes
• roughly chopped
• 500g/1lb 2oz apples
• peeled and chopped
• 200g/7oz shallots
• roughly chopped
• 1 tbsp fresh rosemary
• roughly chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the rarebit
• place the cheese and milk into a saucepan and heat until the cheese is melted
• stirring occasionally to prevent it catching.
• Add the breadcrumbs and flour and cook for 2-3 minutes
• stirring all the time to prevent lumps.
• Remove from the heat and allow to cool
• then add the Worcestershire sauce
• eggs and mustard powder. Mix thoroughly and season
• to taste
• with salt and white pepper.
• Place the mushrooms onto a baking sheet. Spoon the rarebit mix over the mushrooms.
• Drizzle over a little olive oil and place into the oven to bake for 10-15 minutes
• or until the mushrooms are soft and the rarebit is bubbling and golden-brown.
• For the chutney
• place the sugar
• sultanas and half of the vinegar into a saucepan over a high heat and melt down to a sticky caramel.
• Add the rest of the ingredients except the rosemary and bring to the boil.
• Add the rosemary and reduce the heat to simmer for 30-40 minutes
• taking care not to burn the base. Allow to cool
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the toasted ciabatta slices onto plates. Place the mushrooms onto the ciabattas with some of the mushroom juices poured over. Place a spoonful of chutney alongside.