Stilton on toast with spiced carrot chutney

Allegra McEvedy shares a quick and simple snack with gutsy flavours
By Allegra McEvedy
Stilton on toast with spiced carrot chutney
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 1 carrot, peeled and shaved into small strips with a vegetable peeler
  • 1 star anise
  • 1 pinches ground cinnamon
  • 1 pinches ground nutmeg
  • 2 cloves
  • 1 red chilli, chopped
  • 1 splash red wine vinegar
  • 1 tsp sugar
  • 2 pitta bread, or other type of bread
  • 200 g stilton cheese
  • watercress, to serve


1. Heat the oil in a non-reactive pan and add the carrot. Cook for 1-2 minutes, or until warmed through, then add the spices, chilli and red wine vinegar.

2. Stir in the sugar and season to taste with sea salt and freshly ground black pepper. Fry for a further 2-3 minutes, or until aromatic. Set aside until ready to serve.

3. Slice the stilton and arrange on top of the bread. Toast under a hot grill until bubbling and golden brown. Serve immediately with the watercress and carrot chutney on the side.

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