Mushroom and Stilton rarebit with sweet chilli

20 minutes


Mushroom and Stilton topping

  • 40g of butter
  • 100g of chestnut mushrooms, sliced
  • 200g of Stilton, crumbled
  • 1 tsp English mustard
  • 20g of plain flour
  • 2 tbsp of ale, or beer
  • freshly ground black pepper


  • 4 slices of white bread, thick cut
  • 50g of Parmesan, grated

To serve

  • 2 handfuls of watercress
  • Thai Sweet Chilli Sauce, to drizzle


To begin, place a frying pan over a medium heat and add half the butter. Once foaming, add the sliced mushrooms and cook down for a few minutes until soft and browned
Place the crumbled Stilton, mustard, flour and a few twists of pepper in a separate pan with the remaining butter. Place over a gentle heat and stir together
The mixture will start off quite dry, so add the beer to help the mixture soften and come together as a paste – be careful not to cook for too long as the cheese may start to separate
Stir the mushrooms through the stilton mixture, then remove from the heat and set aside
Preheat a grill to high. Toast the bread slices fully on one side then turn over and lightly brown the other side
Generously spread the mushroom and Stilton topping over this side and sprinkle over the Parmesan. Place back under the grill for a couple of minutes, until the cheese starts to brown and bubble
Serve with a handful of peppery watercress and a generous drizzle of the sweet chilli sauce