Dean's perfect cheeseboard and chutney
I’m lucky enough to live just up from the road from Cheddar and often visit to get my hands on some amazing cave aged cheese. Alternatively you could try a Lancashire or double Gloucester; Cornish Yarg wrapped in nettles is also a favourite of mine.”
Dean Edwards give us his top three tips for making the perfect cheeseboard and shares the recipe for his special Christmas chutney.
Pick three good quality cheeses rather than offering too many - these three should please everyone. Traditionally brie can be a good place to start but the slightly more adventurous can try a Vacherie or camembert which are both delicious baked with rosemary and garlic until they become soft.
Always let your cheese come to room temperature before serving to guests as it lets the flavours come out
Accompany with some chutney, nuts (walnuts are especially good), fruit (grapes, apple slices and pear) and a good mix of crackers
Christmas chutney
(Makes 4 large jars)
1kg pears, peeled cored and diced500g cooking apples peeled cored and diced2 large red onions, diced2 cloves garlic, crushed1 thumb sized piece ginger, gratedZest and juice of 1 orange450ml cider vinegar400g granulated sugar1 heaped tsp turmeric1 tsp cinnamon1⁄2 tsp all spice1 tbsp mustard seeds1 heaped tsp chilli flakes (optional)2 tsp salt200g chopped walnuts
Method:
Place all of the ingredients except the walnuts into a non-reactive large saucepan then bring up to a boil.
Reduce the heat then simmer for 2 hours. By the end of this cooking time it should be reduced and sticky with no excess liquid present.
Towards the end of the cooking time keep a close eye on the chutney and stir often to make sure it doesn’t catch. Stir through the walnuts.
Divide the chutney into warmed sterilized jars, cover and seal. Try to leave for a couple of weeks to mature.
Use within 6 months, and once opened refrigerate and use within 3 weeks.