Apple, date & tamarind chutney
Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas
Chilli & fennel frosted nuts
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 6 (3 gift bags)
Skip to ingredients
- 600g caster sugar
- 1 tbsp fennel seeds
- 1½ tsp dried chilli flakes
- 350g mixed nuts(we used a mix of brazils, macadamias, pecans, pistachios and walnuts)
- 1½ tsp flaky sea salt
Nutrition: Per serving (6)
- kcal267
- fat12g
- saturates2g
- carbs35g
- sugars34g
- fibre1g
- protein3g
- salt0.4g
Method
step 1
Put the sugar and 150ml water in a pan, bring to the boil, then reduce by half, but don’t let it caramelise – remove swiftly from the heat if this begins to happen.
step 2
Tip the fennel seeds and chilli into a mortar and gently crush using a pestle (or use a heavy saucepan and a rolling pin) to just crack the seeds and break down the chilli a little.
step 3
Add the fennel and chilli to the sugar along with the nuts and 1½ tsp sea salt, stirring quickly to crystallise the sugar. Scrape the nuts out of the pan and on to a baking sheet lined with non-stick parchment. Leave to cool.
