Beetroot is one of Godminster’s most successful crops, and last year we are grateful that they decided to turn it into a chutney which makes the perfect accompanyment to their cheddar. They have mixed it up with apples from their orchards, blended it and they have come up with a chunky beetroot and apple chutney – sweet to taste, not too vinegary, and with a delightful rich, deep purple colour. This is the perfect complement to any cheese.
It comes in a really smart reusable kilner jar which means this can be a present that just keeps on giving, or something like that!
There are the best quality walnut halves around, there are none finer. They are clean, fresh and unbroken – a world apart from the usual inferior offerings.
Walnuts and cheese go together so well – it is uncanny – here is a quick recipe for:
6-8 ripe Conference pears or similar, peeled
150-160g (about 60-70 pieces) good quality walnut halves
2tbsp extra-virgin rapeseed oil or olive oil
2tsp sea salt
250g Blue Monday, broken into rough 1cm chunks
6-8tbsp good-quality clear honey
A handful of tiny salad leaves
Place the walnuts on a small baking tray and toss them in the oil and salt.
Cook them under a medium grill for 3-4 minutes, turning them every so often until crisp.
Slice the pears in half lengthways and cut out the core with the point of a sharp knife.
Slice the pears into roughly 1/3cm-thick slices and arrange on plates with the leaves, then scatter the walnuts and cheese over.
Spoon over the honey and serve immediately.