Ingredients

• 50ml/2fl oz milk
• 2 tsp Worcestershire sauce
• 55g/2oz Stilton
• crumbled
• splash of Tabasco
• 55g/2oz flour
• 1 large mushroom
• 1 tsp oil
• 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

Directions

• 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.