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Potted cheese with quick Spicy tomato & apple chutney

By: Lotte Duncan From: Good Food Live
For a tasty starter or quick snack. Serves: 4

225g cheshire cheese, grated or crumbled
75g unsalted butter
sherry, to taste
50ml single cream
pinch of ground mace
freshly ground black pepper
50g pine kernels, toasted
For the chutney:
25g butter
1 medium onion, chopped
1 cooking apple, peeled, cored and chopped
6 ripe tomatoes, chopped
1 clove garlic, crushed
brown sugar, to taste
balsamic vinegar, to taste
black pepper

1. First make the chutney. Melt the butter in a saucepan and add the onion. Cook gently for 5 minutes.

2. Add the cooking apple, tomatoes and garlic. Cook for 5 to 10 minutes, stirring now and then.

3. Add the sugar and vinegar to your own taste and season with salt and freshly ground pepper.

4. While the chutney is cooking mix the cheese and butter to a paste, and then add the sherry to taste. Mix in the cream and the mace.

5. Season the cheese mixture with a little black pepper and toss in the pine kernels.

6. Divide the potted cheese among 4 individual ramekins or place in a serving dish.

7. Serve the potted cheese with warm tomato chutney and hot bread rolls.