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Whole baked Tunworth with fig and apple chutney
Serves 4-6 Starters and mains
Ingredients
- 250g Tunworth cheese, in its box few sprigs thyme
For the fig and apple chutney
- 5 juniper berries
- 1tsp coriander seeds
- 2 cloves
- 2 cinnamon sticks
- 2 star anise
- 400ml cider vinegar
- 200g Bramley apples, peeled and grated
- 300g demerara sugar
- 130g white onions, finely diced
- 100ml fresh apple juice
- 130g dried figs, roughly diced
- 60g golden raisins
- 1tsp salt
- 20ml Calvados
- 1kg Granny Smith apples, peeled, cored and diced
- hot crusty bread or toasted bread crisps, to serve
Method
Preheat the oven to 200C/400F/ Gas 6. To make the chutney, put the juniper, coriander, cloves, cinnamon and star anise in a piece of muslin and tie it with string to form a bag. Put the bag in a large, heavy-based saucepan with all the remaining ingredients except the Calvados and diced apple. Slowly reduce over a low heat until you have a thick, jam-like consistency, stirring regularly so it does not catch on the bottom of the pan. Add the Calvados and reduce for 1-2 minutes to the same jam-like consistency. Add the apple and cook gently for 5-6 minutes until the apple is tender but still holds its shape and you have a thick chutney consistency. Remove from the heat, cool at room temperature, then transfer to a container and chill in the fridge.
Make a few slits in the top of the cheese and poke the thyme sprigs into them. Put the cheese, in its open box (box top removed), in the oven and bake for 20 minutes until soft and gooey. Remove from the oven and serve immediately in the box with chutney and hot crusty bread or bread crisps.
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