Ploughman's cheese & tomato pockets
Put a fresh twist on a picnic classic with these moreish cheese & tomato rolls
Marrow chutney
- Preparation and cooking time
- Prep:
- Cook:
- Plus 12 hrs salting
- More effort
- Makes about 4 x 450g jars
Skip to ingredients
- 1.5kg/3lb 5 oz marrowpeeled and deseeded
- 225g shallotsliced
- 225g applepeeled, cored and sliced
- 225g sultana
- 2cm piece gingerfinely chopped
- 225g demerara sugar
- 850ml malt vinegar
- 12 black peppercorns
Nutrition: per tbsp
- kcal33
- fat0g
- saturates0g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0.2glow
Method
step 1
Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
step 2
Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
step 3
Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.
