Stilton

Mushroom and Stilton Cheese Yorkshire Puddings

/ The Crockford Cookbook / Leave a comment
  • 4 tbsp redcurrant jelly
  • 1 tbsp caster sugar
  • 150 g frozen cranberries
  • 1 tbsp vegetable oil 
  • 200 g baby button mushrooms
  • 40 g walnut halves (roughly chopped)
  • 50 g cooked chestnuts (crumbled)
  • 8 frozen Yorkshire puddings
  • 50 g creamy blue Stilton, crumbled
  • 250 g Brussels sprouts (trimmed and halved length-ways)
  • 250 g baby Chantenay carrots (halved length-ways)

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