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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Sticky fig & port chutney in a jar
Sticky fig & port chutney
A star rating of 4.6 out of 5.12 ratings

Get set for Christmas with this sticky make-ahead chutney. Serve as part of a cheeseboard alongside blue cheeses, or package to give as a gift

Beetroot, grape & apple relish served in a jar
Beetroot, grape & apple relish
A star rating of 5 out of 5.2 ratings

Make this sweet, tangy relish up to two weeks in advance so it's ready for your Christmas cheeseboard. It's a great partner to hard cheeses like cheddar or aged gouda

A plate serving carrot & caraway crackers
Carrot & caraway crackers
A star rating of 5 out of 5.3 ratings

If you're catering for vegans at a party, make these easy carrot canapés that everyone will love. Top with a sprig of dill and a vegetable crisp to impress

Nutrition: Per serving

  • kcal114
  • fat6g
  • saturates1g
  • carbs10g
  • sugars10g
  • fibre2g
  • protein2g
  • salt0.02g
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Method

  • step 1

    Put the dried apricots in a small, clean jar. Add the honey, wine and thyme, then top with the lid. Shake to combine, then leave overnight at room temperature to soak. Will keep for up to two weeks in the fridge.

Recipe from Good Food magazine, November 2019

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