Onion, apple and date chutney

It's going to be tough going on your stomachs for the next few weeks. A seemingly daily onslaught of turkey dinners, sprout side dishes and buttery stodgy puds... So let's have some respite in the form of a pre-Christmas comfort dish.

After Phil's recent jam masterclass we were inundated with requests for a chutney that could be perfect for Christmas. So, Phil's obliging with an onion, apple and date chutney - and to go with it, he's serving up a rich Stilton and walnut Welsh rarebit on crusty toast.

Preparation time: 20 minutesCooking time: 30 minutes

Ingredients

4 tbsp olive oil2 medium onions, peeled and finely chopped2 tbsp fresh ginger, finely chopped2 cloves garlic, roughly chopped1 tsp curry paste4 medium Bramley apples, peeled cored and chopped roughly150g Medjool dates, stoned and chopped into 8 small pieces200mls pomegranate syrup400mls cider vinegar400g soft brown sugarsaltpepper

Method

• Heat the oil and add the onions, ginger, garlic and curry paste and cook for 10 minutes

• Add the apples, dates, syrup, vinegar and brown sugar and warm until the sugar has dissolved. Stir occasionally to the boil.

• Season well with salt and pepper

• Once boiling cook until thick and well reduced

• Pot into sterilised jars seal and cool

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