Name: Stilton & Walnut Rarebit (Air Fryer & Grill)
Prep time: 15 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: British, English, Welsh, Scottish
Ingredients: 225g (8ozs) Stilton cheese, rind removed and crumbled; 1 x large egg, beaten; 1/2 red onion, peeled and finely diced, OR 1 large shallot; 1 teaspoon Henderson's relish, OR Worcestershire sauce; 1/2 teaspoon English mustard, OR 1/4 teaspoon of English mustard powder; 6 to 8 fresh sage leaves, finely diced; 50g (2ozs) walnuts, chopped; 2 x large wholemeal bread rolls, cut in half and toasted, OR 4 slices of bread of your choice; 1/2 teaspoon Cayenne pepper (optional)

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Stilton & Walnut Rarebit (Air Fryer & Grill) A fabulous recipe which is perfect for supper or a light lunch, and which can be baked in the air fryer

Cook this in an Air Fryer or in the Grill

Today’s recipe for Stilton & Walnut Rarebit (Air Fryer & Grill) is an adapted version of Delia Smith’s delicious recipe for Stilton Rarebit from her Christmas cookbook.

I’ve tweaked a few of the ingredients and measurements subject to what I had available, and I cooked this in the air fryer, my two drawer one and my grill air fryer, both with great results.

I last made this for our weekly Sunday Tea Tray, and it was very much enjoyed with a shredded beetroot salad, as well as Sticky Marmalade Tea Loaf and Traditional Scottish Shortbread Petticoat Tails.

Once the rarebit mixture is made, it can sit quite happily in the fridge for up to 4 or 5 days, so you have it ready to use when it’s convenient for you, for breakfast, brunch, lunch or supper.

I used some really lovely artisan Stilton cheese from 1912 last time, along with fresh sage from our cottage garden, a splash of Hendersons relish, and a dollop of good old Colman’s mustard.

We like this with the extra kick of Cayenne Pepper too. I’ve made this with red onions, spring onions and shallots – I prefer shallots, but any kind of onion works, as long as they are finely diced.

We prefer wholemeal (wholewheat) bread to white nowadays, however, please use any bread local to you, or which you prefer – such as baguette, white farmhouse, ciabatta etc.

I hope you enjoy this Stilton & Walnut Rarebit as much as we do if you make it – serve it with a seasonal salad, pickles, chutney, or just by itself for a simple supper dish. Karen.

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Cooking Notes and Conventional Grill Method

Cooking in an conventional grill:
1. Put the covered toast on a lined baking tray.
2. Place the baking tray under a pre-heated grill and grill until the cheese mixture has browned and is bubbling.
We like this with the extra kick of Cayenne Pepper too. I’ve made this with red onions, spring onions and shallots – I prefer shallots, but any kind of onion works, as long as they are finely diced.
We prefer wholemeal (wholewheat) bread to white nowadays, however, please use any bread local to you, or which you prefer – such as baguette, white farmhouse, ciabatta etc.
Once the rarebit mixture is made, it can sit quite happily in the fridge for up to 4 or 5 days, so you have it ready to use when it’s convenient for you, for breakfast, brunch, lunch or supper.

Cooking in an conventional grill:

1. Put the covered toast on a lined baking tray.

2. Place the baking tray under a pre-heated grill and grill until the cheese mixture has browned and is bubbling.

We like this with the extra kick of Cayenne Pepper too. I've made this with red onions, spring onions and shallots - I prefer shallots, but any kind of onion works, as long as they are finely diced.

We prefer wholemeal (wholewheat) bread to white nowadays, however, please use any bread local to you, or which you prefer - such as baguette, white farmhouse, ciabatta etc.

Once the rarebit mixture is made, it can sit quite happily in the fridge for up to 4 or 5 days, so you have it ready to use when it's convenient for you, for breakfast, brunch, lunch or supper.

Stilton & Walnut Rarebit (Air Fryer & Grill) Recipe

Stilton & Walnut Rarebit (Air Fryer & Grill)

Yield: 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Today's recipe for Stilton & Walnut Rarebit (Air Fryer & Grill) is an adapted version of Delia Smith's delicious recipe for Stilton Rarebit from her Christmas cookbook.

I've tweaked a few of the ingredients and measurements subject to what I had available, and I cooked this in the air fryer, my two drawer one and my grill air fryer, both with great results.

I last made this for our weekly Sunday Tea Tray, and it was very much enjoyed with a shredded beetroot salad, as well as Sticky Marmalade Tea Loaf and Traditional Scottish Shortbread Petticoat Tails.

Once the rarebit mixture is made, it can sit quite happily in the fridge for up to 4 or 5 days, so you have it ready to use when it's convenient for you, for breakfast,brunch, lunch or supper.

I used some really lovely artisan Stilton cheese from 1912 last time, along with fresh sage from our cottage garden, a splash of Hendersons relish, and a dollop of good old Colman's mustard.

We like this with the extra kick of Cayenne Pepper too. I've made this with red onions, spring onions and shallots - I prefer shallots, but any kind of onion works, as long as they are finely diced.

We prefer wholemeal (wholewheat) bread to white nowadays, however, please use any bread local to you, or which you prefer - such as baguette, white farmhouse,ciabatta etc.

I hope you enjoy this Stilton & Walnut Rarebit as much as we do if you make it - serve it with a seasonal salad,pickles,chutney, or just by itself for a simple supper dish. Karen.

Ingredients

225g (8ozs) Stilton cheese, rind removed and crumbled
1 x large egg, beaten
1/2 red onion, peeled and finely diced, OR 1 large shallot
1 teaspoon Henderson's relish, OR Worcestershire sauce
1/2 teaspoon English mustard, OR 1/4 teaspoon of English mustard powder
6 to 8 fresh sage leaves, finely diced
50g (2ozs) walnuts, chopped
2 x large wholemeal bread rolls, cut in half and toasted, OR 4 slices of bread of your choice
1/2 teaspoon Cayenne pepper (optional)

Instructions

Mix the first SEVEN ingredients together until you have a thick paste.
Once the mixture has been made, spoon and spread the mixture over the top of the toast, spreading it quite thickly.
Place the covered toast into your air fryer drawer, or basket, and set to AIR FRY and 200C, for 5 minutes.
Cook until the cheese mixture has browned and is bubbling. You may have to cook them for less time or a little longer, it depends on you air fryer.
Serve straight away, sprinkled with Cayenne pepper if you want an extra kick.
NB: This mixture is enough to cover 4 large slices of bread. Not suitable for freezing but keeps in the fridge for up to five days.

Notes

Cooking in an conventional grill:

1. Put the covered toast on a lined baking tray.

2. Place the baking tray under a pre-heated grill and grill until the cheese mixture has browned and is bubbling.

We like this with the extra kick of Cayenne Pepper too. I've made this with red onions, spring onions and shallots - I prefer shallots, but any kind of onion works, as long as they are finely diced.

We prefer wholemeal (wholewheat) bread to white nowadays, however, please use any bread local to you, or which you prefer - such as baguette, white farmhouse, ciabatta etc.

Once the rarebit mixture is made, it can sit quite happily in the fridge for up to 4 or 5 days, so you have it ready to use when it's convenient for you, for breakfast, brunch, lunch or supper.