Stilton and chutney chicory boats
Serves: 4, as a starter or side
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Stilton and chutney chicory boats
This easy starter comes together with only five ingredients, and it can be prepped ahead of time – meaning more time to spend with your guests
Serves: 4, as a starter or side
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
245Kcal
Fat
20gr
Saturates
7gr
Carbs
6gr
Sugars
4gr
Fibre
1gr
Protein
9gr
Salt
1gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 50g walnuts
- 250g red or white chicory
- 3 tablespoons caramelised onion chutney*
- 100g crumbled stilton*
- ⅓ x 20g pack chives
To garnish
- olive oil
- flaky salt
Step by step
-
Preheat the oven to 200°C, fan 180°C, gas 6. Arrange the walnuts on a baking tray, then transfer to the oven for 10 minutes. Let the nuts cool slightly before roughly chopping.
-
Slice the ends off the chicory and separate the leaves. Arrange on a platter, then fill each leaf with ½ teaspoon of the caramelised onion chutney. Divide the stilton amongst the leaves, then top with the chopped walnuts.
-
Finely chop the chives, then scatter over the top. Finish with a drizzle of olive oil and a sprinkle of flaky salt. *Check your chutney is gluten-free and use vegetarian stilton, if required.
