Tag Archives: chutney

Onion Tart


Adapted from my new recipe book which I bought after visiting the RealFood Market in London. This would would work perfectly well with any number of combinations of cheese – go with your gut (or what’s in you fridge*).

I had 20 minutes spare in the morning so I made the pastry and left it in the fridge all day before making the filling. It’s a nice way of dividing up the cooking into more manageable chunks.

*or, like me, get one of your family members to pick up necessary ingredients on their way home from work!

Serves 6-8



200g plain flour
100g butter
2-3 tbsp water
2 garlic cloves, finely chopped
3 sprigs rosemary, finely chopped


1 large white onion, sliced
1 large leek, sliced
handful of green beans, chopped
3 eggs
250ml cream
100g gruyére, grated
50g mature cheddar, grated
1-2 tbsp wholegrain mustard
3 tbsp balsamic vinegar
several good spoons of savoury chutney
optional: 2 slices ham, sliced (or not if you want this to be vegetarian, though you’ll also be after some vegetarian cheese if that’s the case!)


To make the pastry, sieve the flour (and a little salt) into a mixing bowl and add the butter in chunks. Use your fingers to make “breadcrumbs” before including the garlic and rosemary and several twists of black pepper.  Add the water a little at a time. (I always find it’s better to go slightly wetter with the pastry as too dry will lead to hard to work pastry that cracks easily). Use your hands to combine and knead for about a minute before wrapping in clingfilm and sticking in the fridge for at least half an hour.

When ready to make your tart heat your oven to 180oC/350oF/gas mark 4, roll out your pastry on a floured surface and stick into a deep flan dish (or if you don’t have one, two shallower dishes!). Prick the bottom several times with a fork to allow steam to escape, cover with baking paper and beads if you have them (rice works equally well) and bake for approximately 20 minutes until starting to golden.

Meanwhile, heat a good spoonful of butter in a saucepan and chuck in your leeks. Sweat over a medium heat for 5 minutes before adding the onion and green beans and sweating for a further 5-10 minutes. Add the balsamic vinegar and  reduce the heat to a simmer. Whisk the eggs in a mixing bowl, stir in the cream, a pinch of salt, plenty of pepper the mustard and 2/3 the grated cheese.

When the pastry case is golden, remove from the oven and spread the base with your chutney of choice. Layer over the onion/leek/bean melange (oohlala) then pour over the cream mixture. Apparently if there’s not enough liquid you should add cream rather than egg as more egg will make it too eggy. Makes sense, really. Scatter the top with the remaining cheese. Set the oven to 200oC/400oF/gas mark 6 and whack back in for 25 minutes. Scatter the top with ham and stick back in for 10-15 minutes, until golden on top.

Remove, serve with salad on a hot summer’s day (or a mediocre autumnal evening). Either way it’ll taste de-lish.



Caramelised Red Onion Chutney


That’s right folks, we’re back on the chutney bandwagon. This one is sweet, tangy and comes with a bit of a kick.

Makes 1½ lbs


7 red onions, chopped
2 white onions, chopped
1 pepper – red, yellow, orange, green, purple, whatever! – chopped
4-5 cloves of garlic, finely chopped
2-3 chilli peppers, finely chopped
120g dark brown sugar
275 ml balsamic vinegar
50ml red wine vinegar
4 sprigs rosemary, finely chopped
3 bay leaves
stick of cinnamon


Again, apologies for all the chopping. It should look something like this by the end of it all:

If you’re not crying your eyes out with all those onions then you’re made of sturdier stuff than us!

Heat some oil on a low heat in a big pan and add the onion, garlic, bay leaves, rosemary and cinnamon stick. Cook for 15-20 minutes until soft then add the pepper and chilli and cook for a further 5 minutes. Add all the vinegar and sugar and reduce, still on a low heat, until thick and sticky. Remove the bay leaves if they start to go too soggy. Spoon into sterilised jars or throw some straight onto a fat wedge of cheese and scoff shamelessly.


Afternoon Tea: The Finished Article


So, after 2 hours of chopping, stirring, boiling and baking we (re)created possibly the best cream tea we have ever had. Boom. Make sure to check out the recipes below the picture!


We had our savoury scones with some extra mature cheddar (anything less is a crime) and could have done with some clotted cream with our sweet scone, alas…we were too lazy to go to the shop…!

Based on the menu of Cordial and Grace tea-shop in Bristol.


Cheddar & Mustard Scone
Tomato & Red Onion Chutney

Stem Ginger Scone
Rhubarb & Ginger Jam

Tomato & Red Onion Chutney


When in Bristol for the Jubilee weekend we had afternoon tea at a wonderful little café. It consisted of savoury and sweet scones, with chutney and jam respectively. They were so bloody scrumptious we thought we’d attempt to replicate them. Here is the recipe for our savoury chutney. The corresponding savoury scone recipe is here, the sweet scone here and the jam here. Magic.


Makes 1lb

400g ripe tomatoes
3 cooking apples
200g light muscovado sugar
2g pectin (optional)
300g red onions
200g raisins
1 tsp salt
1 tsp ground ginger
150ml cider vinegar
50ml balsamic vinegar
1 clove of garlic
1 tsp rosemary


Chop up all the vegetables into small chunks. Grate the garlic. Put all the ingredients (except one chopped apple – save this until later) into a large pan and bring to the boil over a medium heat. Keep checking on it and stir regularly, it should take around an hour for the sauce to thicken but this is just a guide. Add the remaining apple when you feel that your chutney is at a suitable consistency and reduce for a further 5 minutes. This will give your chutney a bit of extra bite and as fans of crunch in spreads (chunky pickle and whole nut peanut butter for example) this is good by us. Take it off the heat and spoon it into hot, sterilised jars. Seal the jars and allow to cool. Keep in the fridge and eat within a few months.

*Tip Alert*

Sterilising jars

There are a few ways of doing this, but we find the easiest is to wash them by hand in hot soapy water. Dry them in the oven on a very low setting (around 70°) for around ten minutes. Put the jam into the jars whilst both are still hot. Remember that if you cool glass jars very quickly (put them in cold water whilst still hot) they will probably crack, so don’t do that.


Cheddar & Wholegrain Mustard Scones


When in Bristol for the Jubilee weekend we had afternoon tea at a wonderful little café. It consisted of savoury and sweet scones*, with chutney and jam respectively. They were so bloody scrumptious we thought we’d attempt to replicate them. Here is the recipe for our savoury scones. The corresponding chutney recipe is here, the sweet scone here and the jam here. Magic.


225g self-raising flour (and a little extra for dusting)
1 1/2 tsp baking powder
50g butter
100g cheddar
3 tsp wholegrain mustard
150ml milk
1 egg to glaze


Sieve the flour and baking powder into a large bowl. Add the butter and gently rub it in to form a light, sandy consistency. There should be no large lumps of butter. Finely grate in around 4/5 of the cheese (very precise I know – but just make sure you save a small amount for the topping) and add the mustard. Add around 100ml of milk and mix with a butter knife to form a dough. Slowly add the rest of the milk until you form a soft dough. Bear in mind that you may not need all of the milk, as you don’t want it to be too wet.

Turn out the dough onto a lightly floured work surface. Roll out to around 5mm thickness. Fold in half and roll once, very gently, to stick the two layers together. Use a small cutter (ours was around 5cm diameter and made about 18 scones) to cut out the scones and place on a baking tray. Glaze the top and sides with beaten egg and sprinkle on the remaining cheese. Bake in the oven at 200°C for around 12 minutes until golden brown.

Serve with your favourite cheese and a tasty chutney.


*scONs to J, scOHNes to W. One day someone’s gonna lose an eye over this little disagreement.