Ingredients

• 1 tbsp vegetable oil
• 1 onion
• finely chopped
• 1 red chilli
• chopped
• 1 garlic clove
• finely chopped
• 600g/1lb 5oz apricots
• stones removed
• chopped
• 125g/4½oz demerara sugar
• 125ml/4½fl oz cider vinegar
• 2 English muffins
• cut in half
• 1 tbsp vegetable oil
• 300g/10½oz cheddar
• grated
• 1 free-range egg
• dash Worcestershire sauce
• 1 tbsp wholegrain mustard
• 200g/7oz smoked haddock fillet
• poached in milk
• flaked
• ½ red onion
• finely sliced
• 2 tbsp chopped fresh parsley
• to serve

Directions

• For the apricot and chilli chutney
• heat the oil in a non-reactive frying pan over a medium heat. Add the onion
• chilli and garlic and fry for 4-5 minutes
• or until softened.
• Add the chopped apricots
• demerara sugar and cider vinegar and bring the mixture to the boil. Continue to boil for 12-15 minutes
• or until the mixture has thickened and is sticky. Set aside to cool.
• For the smoked haddock rarebit
• preheat the grill to its highest setting.
• Brush the cut side of each muffin half with the oil. Heat a griddle pan over a high heat until smoking
• then griddle the muffin halves
• cut sides down
• for 1-2 minutes
• or until golden-brown griddle marks appear.
• In a bowl
• mix together the grated cheese
• egg
• Worcestershire sauce and wholegrain mustard until well combined.
• Place the muffin halves
• griddled sides facing upwards
• onto a baking tray. Divide the flaked haddock and sliced onion equally among the four muffin halves
• then top with the cheese and Worcestershire sauce mixture. Grill for 3-4 minutes
• or until the cheese is bubbling and golden-brown.
• To serve
• place two smoked haddock rarebit muffins onto each serving plate. Spoon a little apricot and chilli chutney alongside. Garnish with the chopped parsley.