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Stilton bread with pear and port chutney

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the bread, place all of the ingredients into a large bowl and beat together until combined.

  3. Turn the mixture out onto a floured surface and knead for 1-2 minutes until it forms a dough.

  4. Cut the dough into wedges, brush each wedge with a little olive oil and place onto a baking sheet. Transfer to the oven to bake for 15 minutes, or until risen and golden-brown on top.

  5. Meanwhile, for the chutney, place the sugar, port and pear into a small saucepan and cook over a high heat for 6-7 minutes, or until the liquid has reduced by half.

  6. To serve, place the bread onto a plate with the chutney in a small bowl alongside.

Ingredients

For the Stilton bread

  • 200g/7oz self-raising flour
  • 1 tsp baking powder
  • 50g/1¾oz Greek yoghurt
  • 100g/3½oz Stilton, crumbled
  • 2 free-range eggs, beaten
  • pinch salt
  • olive oil, for brushing

For the pear and port chutney

  • 50g/1¾oz soft brown sugar
  • 500ml/17fl oz port
  • 1 pear, peeled, cored, finely chopped

Shopping List

Stilton bread with pear and port chutney

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

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