- 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
- 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.