Ingredients

• 1 tbsp vegetable oil
• ½ onion
• chopped
• 2 plums
• stones removed
• roughly chopped
• 1 orange
• juice and zest
• 1 x 190g/7oz jar ready-made cranberry sauce
• 1 lemon
• juice only
• 100g/3½oz Shropshire blue cheese
• grated
• 1 tbsp wholegrain mustard
• 1 free-range egg yolk
• 2 thick slices homemade bread

Directions

• For the chutney
• heat the oil in a pan. Add the onion and fry for a few minutes until softened
• but not coloured.
• Add the remaining chutney ingredients and simmer for 5-6 minutes until the plums are soft and the chutney has reduced to a thick consistency.
• Leave to cool while you prepare the cheese on toast.
• For the cheese on toast
• preheat the grill to hot. Mix the cheese
• mustard and egg yolk together in a small mixing bowl. Spread the mixture over the slices of bread.
• Place onto a baking sheet and cook under the grill for 4-5 minutes until the cheese has melted and is golden-brown.
• Slice the toast in half and arrange on a plate. Serve with the cranberry and plum chutney.