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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Cheddar scones
Cheddar scones
A star rating of 4.6 out of 5.91 ratings

Fantastic straight from the oven or served the next day, split and toasted through

Seeded oatcakes
Seeded oatcakes
A star rating of 3.7 out of 5.20 ratings

These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper

Walnut & raisin oatcakes
Walnut & raisin oatcakes
A star rating of 4.5 out of 5.13 ratings

Quick and easy to make, these biscuits will add a flourish to the final Christmas course

Nutrition: per tbsp

  • kcal25
  • fat0g
    low
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein0g
  • salt0g
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Method

  • step 1

    Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.

  • step 2

    Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

Recipe from Good Food magazine, October 2016

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Comments, questions and tips (29)

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Overall rating

A star rating of 4.5 out of 5.19 ratings

carinedormion67310

question

What would you advice to associate this chutney with? Thanks

tarzan's girlfriend

question

Does the chutney need any seasoning such as salt ? Thank you.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can season with salt according to taste. We hope this helps. Best wishes, BBC Good Food Team.

nookcook123

I made this lovely simple chutney recipe this morning using up the end of my garden pears. I did make a few changes by using only one large onion and adding a handful of dried chopped apricots . Everything gently bubbled away for 40mins approx before thickening. I used a wide bottomed pan as I think…

pmoss43

question

Can I use normal cider instead of perry?

goodfoodteam avatar
goodfoodteam

Hi, thanks for you question. Yes absolutely. We hope this helps. Best wishes, BBC Good Food Team.

frostmargaret50

question

How long do you have to store this for before using?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It's perfectly fine to eat it as soon as you like, although chutneys really improve if you can leave them to mature for a few weeks in a cool, dry, dark place such as a cupboard. We'd suggest at least a month if you can wait! We hope this helps, BBC Good Food Team.

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