Stilton Cheese Stuffed Mushrooms and Cranberry Relish

Ingredients:

For the mushrooms

Vegetable oil, for deep frying	300ml
Mushrooms	40
Stilton, crumbled	200g
Plain flour	100g
Free-range eggs, beaten	3
Fresh breadcrumbs	100g

For the salad         
                       

Fresh basil	80g
Chopped fresh chives	50g
Fresh parsley	80g
Spinach	200g
Balsamic vinegar	3 tbsp
Olive oil	3 tbsp
Salt and freshly ground black pepper	per taste

For the cranberry relish

Olive oil	2 tbsp
Onion, chopped	1
Red wine vinegar	4 tbsp
Brown sugar	6 tbsp
Cranberries	100g

Directions :

• For the mushrooms, keep the vegetable oil in a deep and heavy bottomed saucepan
• Heat until a small cube of bread sizzles and turns golden when dropped into it.
• Remove the mushroom stalks and discard.
• Crumble the stilton cheese and Place a spoonful onto each mushroom at the stalk side.
• Keep the flour, beaten egg and breadcrumbs into three separate bowls
• Dip each mushroom into each bowl in turn and  shake off excess.
• Carefully put the prepared mushrooms into the hot oil and deep fry them for about 3 to 4 minutes, or until they turn golden brown.

• Remove them from the oil using a slotted spoon and drain them on kitchen towel.
• For the salad, mix the basil leaves, chives, parsley and spinach into a large bowl.
• Drizzle the balsamic vinegar and oil.
• Season it with salt and freshly ground black pepper and mix well to coat all the leaves.
• For the cranberry relish, heat the vegetable oil in a saucepan, place onions, vinegar, sugar and cranberries into the heated pan. Cook for 5  to 6 minutes.
• To serve, place the salad onto a plate with the mushrooms on top and the relish over it.