PERFECT CHEESE PAIRINGS FOR a homemade APPLE & SPICED FIG CHUTNEY

The festive season is often a hectic time for many, fighting for every spare minute to meet up with family and friends, squeezing in some last minute shopping or perhaps meeting important deadlines at work before the New Year. When all is said and done, the last thing on your mind is coming home to cook.

Bayley and Sage however have you covered with a plethora of festive feast delights, when you just need something special after a busy day. We put together a selection of cheeses that can be enjoyed as an end of day snack with some fresh fruit and even a cracker or two – or as part of a larger grazing board for guests to enjoy over a glass of celebratory fizz. We have four clear favourites that no cheeseboard could be without:

Gorwydd Caerphilly, made in Somerset with raw unpasteurised cow’s milk offers a densely crumbly centre with a fresh, almost lemony flavour. The creamy, edible rind is especially delicious.

Rachel is not your typical goat’s cheese, this is a semi firm cheese with a subtle, sweet and butty aftertaste that will keep you coming back for more.

Bleu d’Auvergne is creamy and buttery with a slight spice that lingers in the mouth. It packs a punch but in all the right ways.

The mild, mushroomy rind of Ashcombe gives way to a golden, nutty cheese with a striking line of wood ash running through the centre.

Whilst cheese is the star of the show, no self respecting cheese board would be complete without a good quality chutney. This recipe for apple and spiced fig chutney is one of our absolutely favourites.

INGREDIENTS

• 1 tablespoon olive oil
• 160g red onion, finely chopped (equates to roughly half a large onion)
• 260g red apples cored and roughly chopped, skin on
• 250g large sun-dried figs stems removed and cut into eighths (fresh figs can also be used)
• 160g light brown sugar
• 1 teaspoon mixed spice
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 75ml red wine vinegar with acetic acid content of at least 5%
• 125ml balsamic vinegar with acetic acid content of at least 5%

METHOD

1. In a large pan heat the oil. Add the onions and gently cook until soft and slightly caramelised.
2. Next, add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar.
3. Then add 2 teaspoons mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar. Stir well.
4. Bring everything a boil and then turn down the heat and simmer for 30-45 minutes. Check and stir occasionally.
5. After 30 minutes or so use the wooden spoon to break up some of the larger bits but keep it relatively chunky. Continue to simmer until you are happy with the consistency.

Top Tip: If storing for a period of time, sterilise your clean jars either in the dishwasher or in the oven for 5 minutes at 150°C

Transfer chutney into your jars whilst it is still hot and screw on the lids tightly (use a jam funnel for ease). A vacuum seal will form as the chutney cools. Please use thick gloves to help when handling the hot jars and screwing on the lids.

Images: HM