- 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
- 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.