Phil Vickery's blue cheese rarebit

Published Monday, 02 December 2013
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Phil Vickery takes to the This Morning kitchen to show how to serve up a rich stilton and walnut welsh rarebit on crusty toast to accompany his festive onion, apple and date chutney. The perfect pre-Christmas comfort dish!

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6-8 people
Preparation time
15 minutes
Cooking time
40 minutes in total
Preparation time
20 minutes
Cooking time
30 minutes


  • 250g Cropwell Bishop Stilton cheese, crushed with a fork
  • 3 egg yolks
  • Dash of port
  • 50g walnuts very finely chopped
  • pepper
  • 6 slices bread


  1. Pre-heat the grill.
  2. Beat the cheese, egg, port, pepper and walnuts together well.
  3. When ready to serve, toast the bread on one side only.
  4. Then evenly spread the cheese mix onto the uncooked side of toast, spreading right to the edges.
  5. Place on a baking tray and cook under a medium grill until well glazed.
  6. Remove and cool slightly.
  7. Cut into strips and serve.

Onion Apple Date Chutney


  • 4 tbsp olive oil
  • 2 medium onions peeled and finely chopped
  • 2 tbsp fresh ginger finely chopped
  • 2 cloves garlic, roughly chopped
  • 1 tsp curry paste
  • 4 medium Bramley apples, peeled cored and chopped roughly
  • 150g Medjool dates, stoned and chopped into 8 small pieces
  • 200mls pomegranate syrup
  • 400mls cider vinegar
  • 400g soft brown sugar
  • salt
  • pepper


  1. Heat the oil and add the onions, ginger, garlic and curry paste ans cook for 10 minutes.
  2. Add the apples, dates, syrup, vinegar and brown sugar and warm until the sugar has dissolved. Stir occasionally to the boil.
  3. Season well with salt and pepper.
  4. Once boiling cook until thick and well reduced.
  5. Pot into sterilised jars seal and cool.
© UTV News
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