Stilton-stuffed mushrooms with cranberry relish recipe
 The oozing centres of these bite-sized stuffed mushrooms make it impossible to stop at just one. Perfect as canapés. 300ml/½ pint vegetable oil, for deep frying40 mushrooms (approx 4-5 per person)200g/7oz Stilton, crumbled100g/3½oz plain flour3 free-range eggs, beaten100g/3½oz fresh breadcrumbs 300ml/½ pint vegetable oil, for deep frying 40 mushrooms (approx 4-5 per person) 200g/7oz Stilton, crumbled 100g/3½oz plain flour 3 free-range eggs, beaten 100g/3½oz fresh breadcrumbs 80g/3½oz fresh basil50g/2oz chopped fresh chives80g/3½oz fresh parsley200g/7oz spinach3 tbsp balsamic vinegar3 tbsp olive oilsalt and freshly ground black pepper 80g/3½oz fresh basil 50g/2oz chopped fresh chives 80g/3½oz fresh parsley 200g/7oz spinach 3 tbsp balsamic vinegar 3 tbsp olive oil salt and freshly ground black pepper 2 tbsp olive oil1 onion, chopped4 tbsp red wine vinegar6 tbsp brown sugar100g/3½oz cranberries 2 tbsp olive oil 1 onion, chopped 4 tbsp red wine vinegar 6 tbsp brown sugar 100g/3½oz cranberries Method For the mushrooms, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove the stalks from the mushrooms and discard. Place a spoonful of crumbled Stilton onto each mushroom on the stalk side. Place the flour, beaten egg and breadcrumbs into three separate bowls and dip each mushroom into each bowl in turn, shaking off any excess.Carefully place the mushrooms into the hot oil and deep fry for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper.For the salad, place the basil, chives, parsley and spinach into a large bowl. Drizzle with the balsamic vinegar and oil, season, to taste, with salt and freshly ground black pepper and mix well to coat the leaves.For the cranberry relish, heat the oil in a saucepan, place the onion, vinegar, sugar and cranberries into the pan and cook for 5-6 minutes.To serve, place the salad onto a plate with the mushrooms on top and the relish spooned over. For the mushrooms, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the mushrooms, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the stalks from the mushrooms and discard. Place a spoonful of crumbled Stilton onto each mushroom on the stalk side. Remove the stalks from the mushrooms and discard. Place a spoonful of crumbled Stilton onto each mushroom on the stalk side. Place the flour, beaten egg and breadcrumbs into three separate bowls and dip each mushroom into each bowl in turn, shaking off any excess. Place the flour, beaten egg and breadcrumbs into three separate bowls and dip each mushroom into each bowl in turn, shaking off any excess. Carefully place the mushrooms into the hot oil and deep fry for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper. Carefully place the mushrooms into the hot oil and deep fry for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper. For the salad, place the basil, chives, parsley and spinach into a large bowl. Drizzle with the balsamic vinegar and oil, season, to taste, with salt and freshly ground black pepper and mix well to coat the leaves. For the salad, place the basil, chives, parsley and spinach into a large bowl. Drizzle with the balsamic vinegar and oil, season, to taste, with salt and freshly ground black pepper and mix well to coat the leaves. For the cranberry relish, heat the oil in a saucepan, place the onion, vinegar, sugar and cranberries into the pan and cook for 5-6 minutes. For the cranberry relish, heat the oil in a saucepan, place the onion, vinegar, sugar and cranberries into the pan and cook for 5-6 minutes. To serve, place the salad onto a plate with the mushrooms on top and the relish spooned over. To serve, place the salad onto a plate with the mushrooms on top and the relish spooned over.