- 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
- 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.