Potted stilton
Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns – it's great on toast
Peach & chilli chutney
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 2 jars
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionsliced
- 700g (prepared weight) firm peach(about 8), peeled and cut into small dice
- 6 thumb-sized red chilliesfinely chopped
- thumb-sized piece gingerpeeled and cut into fine matchsticks
- 1 tbsp cumin seed
- seeds from 15 cardamom pods
- 200g soft light brown sugar
- 250ml cider vinegar
Nutrition: per tbsp
- kcal23
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened – this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
step 2
Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.
