Butternut & Apricot Chutney

Preheat the slow cooker. Halve the butternut squash and scopp out the seeds. Peel off the skin, then cut the flesh into 1cm cubes.

Put the sugar and vinegar in the crock pot and switch to high. Heat for 30 minutes then stir until the sugar has dissolved. Alternatively, for speed you can do this step in a pan on the hob.

Add the butternut squash, onions, apricots, orange rind and juice, turmeric, coriander seeds and salt to the slow cooker and stir well

Cover with the lid and cook for 5-6 hours, after which time the chutney should be a fairly thick consistency with relatively little liquid. If it is still quit runny at this stage, cook uncovered for the final hour. Stil in the flaked almonds.

Spoon the chutney inot warmed sterilised jars, cover and seal. Store in a cool, dark place and allow to mature for a least 1 month before eating. Use within 2 years. Once opened, store the chutney in the fridge and use within 2 months.