Method

• Chutney Peel, core and grate the apple and place in a medium sized pot with the rest of the ingredients
• Bring to the boil and reduce to a simmer Cook until the liquid is reduced and the apple is cooked
• It should be sticky and glossy Wash and sterilise glass jars and lids and fill with the hot chutney
• Store in a cool dark place until opened and then refrigerate Enjoy the chutney on a cheeseboard, it will go really well with the lavosh and Whitestone Farmhouse cheese Lavosh Put all of the above ingredients in a food processor and blend until it just
• Cover and rest for 1 hour before rolling out
• It is easiest to roll using a pasta machine and roll out to number 7 but if you do not have one then roll out with a rolling pin between two sheets of baking paper
• It needs to be paper thin to achieve light crispy crackers
• Cut into desired size and shape and bake on a baking paper lined tray for 15-20 minutes until light golden brown
• Store in an airtight container until needed