Recipe: Christmas chutney

As the festive season approaches, early preparation sees the shelves of the larder filled with tasty accompaniments, including fruit-filled chutney in anticipation of the Christmas feast, or given as a welcome edible gift.

Rich chutney filled with juicy apples, apricots, raisins and tangy oranges for a Christmas treat.

Rich chutney filled with juicy apples, apricots, raisins and tangy oranges for a Christmas treat.

Makes 800g
400g whole dried figs, halved
1 Bramley apple, cored and chopped into small pieces
1 onion, peeled and chopped into chunks
250g raisins 
200g dried apricots, chopped 
5cm piece fresh root ginger, peeled and grated
300g soft brown sugar
zest and juice of 2 oranges 
2 tsp ground cloves
200ml whisky
300ml distilling vinegar
salt and pepper
4 x 200g sterilised jars and lids

Place the fig and apple pieces in a large saucepan, then add the onion. Add the raisins, apricots, ginger, sugar, orange zest and juice, cloves, whisky and vinegar. Season with salt and pepper. Stir thoroughly to combine, then bring to a simmer. Simmer for 5 mins, then bring to the boil. Hold on a rolling boil, stirring, for 40 mins until the chutney is thick and glossy. 

Fill the jars with the chutney, then secure the lids tightly. Keep in a cool, dry place and open after 1 month. Store in the fridge after opening and discard after 3 months if not finished.

More recipes for delicious Christmas edible gifts in the November 2019 issue of LandScape magazine...

  • Pickled Shallots

  • Cranberry and pine gin

  • Chilli and spice jelly

  • Spiced pears

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Cranberry-topped vegetable pie, LandScape magazine, Christmas 2017 issue.

Cranberry-topped vegetable pie, LandScape magazine, Christmas 2017 issue.

Serves 6

550g parsnips, quartered lengthways
1 tbsp olive oil
1 garlic clove, crushed
280g mushrooms, chopped
1 tbsp whisky
2 tbsp single cream
340g cooked and peeled chestnuts
200g spinach
1 tbsp honey
150g whole cooked and chilled cranberries
1 tbsp caster sugar
sea salt and black pepper

For the pastry
650g strong white flour, plus extra for dusting
50g chilled unsalted butter
170g solid vegetable fat, plus extra for greasing

Preheat the oven to 200°C/gas mark 6. Grease a 20cm round springform tin and line the bottom with greaseproof paper.

To make the filling: Place the parsnips in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until soft, then drain. In the meantime, heat the oil in a frying pan and sauté the garlic for 2 mins. Add the mushrooms and fry for 2 mins, then add the whisky and cook for 2-3 mins more until soft. Season with salt and pepper. Allow to cool slightly, then blend into a coarse purée. Mix in the cream.

Place the chestnuts and 2 tbsp of boiling water in a blender and pulse into a paste. Place the spinach in a bowl and cover with boiling water. Let it stand for 10 mins, then drain and refresh with cold water and drain thoroughly through a sieve.

To make the pastry: Place the flour in a large bowl and add the butter. Rub the butter into the flour with the fingertips. Place the vegetable fat in a large saucepan and add 240ml of cold water and salt. Bring to the boil until the fat has completely melted, then stir it quickly into the flour mixture.

Keep stirring until the dough is soft and elastic, then knead in the bowl for 5 mins. On a clean work surface dusted with flour, roll out the pastry to fit the prepared tin with a little overhanging. Line the tin with the pastry, fitting it to the sides.

To fill the pie: Cover the pastry with a layer of parsnip quarters, then drizzle with the honey. Press the chestnuts into a layer on top of the parsnips with the back of a spoon. Cover the chestnut layer with the spinach, then top with a layer of the mushroom mixture, making sure it is level.

The cranberries are cooked by covering them in boiling water and boiling for 10 mins. They should be left to cool, then chilled. Layer them on top of the pie so they cover it completely, then sprinkle with the sugar. Cut a circle of tin foil the size of the top of the pie to cover the cranberries, but not the pastry shell.

Place the pie on an oven sheet and bake for 1 hr. Allow to cool for 10 mins before removing the pie from the tin and serve hot.

Other festive recipes in the Christmas 2017 issue of LandScape magazine:

  • Bacon-topped turkey with hidden orange stuffing
  • Red Leicester roast potatoes
  • Root vegetable bakes
  • Nutty cabbage
  • Heritage carrots with honey and whisky glaze

Missed an issue?
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Chocolate nut clusters

Christmas chocolate nut clusters recipe from LandScape magazine

Makes approx 40
300g roughly crushed hazelnuts
250g double cream
400g dark chocolate
icing sugar, to dust

Place the cream in a saucepan and bring to the boil. Grate half of the chocolate into a mixing bowl and pour the cream over it. Mix thoroughly and stir in half of the crushed hazelnuts. Allow to cool, then with hands dusted with icing sugar, scoop a rounded teaspoon of the set mixture out and roll into a ball. Place on a plate and continue until all of the mixture is used. Chill for 1 hr.

Place the remaining crushed hazelnuts on a large plate and have an extra plate handy. Break up the remaining chocolate into a heat-proof bowl. Place the bowl over a pan of gently simmering water, taking care not to let the bowl touch the water. Stir occasionally until melted. Remove from the heat and stir until smooth, then dip each ball into the chocolate, to cover completely, using two teaspoons. Place on the plate of nuts and roll around to cover. Transfer to the extra plate. Repeat with all the balls. Chill for 1 hr, then serve.

Other nut sweet recipes in the Christmas 2016 issue:

  • Hazelnut caramels
  • Fruit and nut fudge squares
  • Peanut brittle
  • Sugared almonds
  • Walnut meringues

For back issues click here, or to subscribe to LandScape click here.


Chocolate Christmas tree

Serves 10
200g dark chocolate drops
600g plain flour, plus extra for dusting
100g caster sugar, plus extra to sprinkle
1 tsp salt
30g dried yeast
125g milk
3 eggs
100g butter, softened

Place the flour in a large bowl and mix in the sugar and salt. Make a well in the middle and pour in the yeast. Heat the milk in a plastic jug in the microwave for 20 secs, then beat in the eggs. Add the milk and egg liquid to the well, then mix together with a fork, until it comes together to form a dough. Dust a clean work surface with flour and knead the dough for 10 mins. Then knead in 80g of the butter, a bit at a time. Place the dough into a clean bowl covered with cling film and a tea towel. Leave in a warm place to rise for at least 3 hrs.

Knock back the dough by pushing the air out with a fist. Place it on a work surface and divide into three equal-sized balls. Roll each dough ball to a rectangle, measuring 30 x 40cm, then place one on a large sheet of baking paper. Scatter with half the chocolate drops and cover with the second piece of dough, then scatter the remaining chocolate drops over, followed by the last piece of dough. Lightly mark out a central tube for the tree trunk, then cut a triangle from the top middle to the opposite far corners. Make two incisions about 4cm up in the middle of the bottom, to make the bottom tree trunk. From the top to the bottom, on each side, cut strips coming away from the middle trunk, cutting further in higher up the tree. Transfer to a baking tray and twist each strip to form a spiral pattern. Cover with a clean tea towel and put in a warm place to rise for 15 mins. Preheat the oven to 190°C/gas mark 5.

Melt the remaining butter and brush it over the bread. Bake for 15-20 mins, until golden and risen. Sprinkle with sugar and serve.

Other breakfast dishes in our Christmas 2016 issue:

  • Rich scrambled eggs and smoked salmon
  • Cranberry and orange sparkler
  • Christmas pancakes
  • Kipper kedgeree
  • Sticky cranberry sausage sandwich
  • Trio of mushrooms on toast

For back issues click here, or to subscribe to LandScape click here.

Mincemeat Christmas trees

Makes approximately 12,
depending on size of cutter

150g plain flour
150g self raising flour
2 tbsp. icing sugar
150g butter, cubed
150g mincemeat
1 free-range egg
Caster sugar, to sprinkle

Sieve the flours and icing sugar into a large bowl, add the butter and rub the mixture with your fingers until it forms fine breadcrumbs. Separate the egg and add the yolk to the bowl with enough water to mix to a dough. Allow to rest in the refrigerator for 15 min. Roll out half the pastry and cut out Christmas tree shapes with a large cookie cutter and place, well spaced, on lightly greased baking sheets. Roll out the remaining pastry and cut the same amount of shapes.
Brush the pastry shapes on the baking sheet all over with beaten egg white and place a lolly stick on top of the pastry at the base of the tree. Press down lightly. Put a spoonful of mincemeat into the centre of each and cover with another piece of pastry, gently easing over the filling and pressing down the edges well to seal in the mincemeat. Press the top pastry down gently over the lolly stick so that it is secured in place.
Prick the pastry with a fork. Brush the tops with beaten egg white and sprinkle with caster sugar. Bake in a preheated oven 200C/gas mark 6 for 12–15 min until golden. Transfer to a wire rack and cool.


• Mincemeat meringue pie
• Filo stars
• Orange and mincemeat pudding
• Christmas wreath
• Homemade mincemeat

Kitchen Utensils to help you  

Ultimate Christmas pudding

A festive tradition

Bursting with flavour, Christmas pudding can be made approximately a month before the big day. Traditionally it is prepared on Stir-up Sunday, which in 2016 falls on 20 November. The phrase comes from the 1549 Book of Common Prayer. The collect for the Sunday before Advent starts: "Stir up, we beseech thee, O Lord…" It was suggested this reminded people it was time to make the festive pudding.

Ultimate Christmas pudding recipe from LandScape magazine Nov/Dec 2016 issue.

Serves 12
900g dried fruit, such as cranberries, apricot and figs
150g mixed nuts, such as Brazil nuts and hazelnuts
100g mixed peel
200ml brandy or whisky, plus extra for feeding
200g vegetable suet
100g self-raising flour
1 tbsp freshly grated nutmeg
4 tsp mixed spice
150g breadcrumbs
50g ground almonds
450g dark soft brown sugar
4 eggs
1 orange, halved
butter, to grease

Place the dried fruit, nuts and mixed peel in a large bowl and add the alcohol. Give the mix a thorough stir to combine, and leave to soak for at least 1 hr.

In a separate bowl, mix the suet, flour, nutmeg, mixed spice, breadcrumbs, ground almonds and sugar. Beat the eggs in another bowl and add to the dry ingredients. Mix thoroughly.

Add the fruit and brandy to the mixture, and zest the orange into it. Juice the orange and pour it into the bowl, adding the flesh by hollowing out the orange halves with a teaspoon. Mix together thoroughly. This is the time when, traditionally, the pudding would be passed around the whole family, for each member to have a stir. 

Grease a 1.7 litre pudding basin with the butter. Fill the basin with the mixture and flatten down. Cut a circle of baking paper to fit the top of the pudding and place on the top.

Tightly cover with a circle of tin foil 5cm bigger than the top of the basin. Place a similar size circle of muslin cloth over the tin foil. Secure both layers with a length of string wrapped twice around the circumference of the bowl. Fasten with a tight knot. Place a very large saucepan on the hob and put the basin inside. Fill the pan with boiling water and steam the pudding on a medium heat for 5 hrs.

Allow to cool completely, then remove the muslin and foil. The pudding should be cooked through and firm. Using a skewer, make several holes in the pudding and pour in 1 tbsp of the extra brandy or whisky. Cover with a new circle of baking paper and a double layer of muslin and tie with string. Keep in a cool, dark place until Christmas Day, removing the muslin and feeding with 1 tbsp brandy every week.

To cook on the day, steam on a medium heat for 2 hrs, making sure the pudding is piping hot throughout before serving.

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Roast Potatoes with Herbs and Garlic

6 large thinly peeled potatoes
8 tbsp. soft goose fat
1 bunch mixed fresh herbs (rosemary, thyme)
3 crushed garlic cloves
2 tbsp. sea salt




Make several closely positioned cuts across the tops of the potatoes, but without cutting all the way through. Place them in a baking dish. Spread half the goose fat over the potatoes. Bake for 45-50min in a preheated oven (175◦C/gas 4). Wash the herbs, shake dry, pick off the leaves and chop finely. Mix with the garlic and remaining goose fat and sea salt. About 10min before the end of the potatoes’ cooking time, spread the herby fat over them and finish cooking.

Other recipes for Christmas Day include:

•Arbroath smokies
•Goose with sage and onion stuffing
•Suffolk stewed red cabbage
•Jugged peas
•Poached pears with port

Sparkling cranberry cluster cake decoration

To decorate 1 large cake
1 large (23cm) iced Christmas cake
250g defrosted or fresh cranberries
250g granulated sugar
150ml cold water
100g caster sugar
2 tbsp icing sugar

Preheat the oven to 150°C/gas mark 2. Place the cranberries, the granulated sugar and the water in a large saucepan over a gentle heat. Simmer for 10 mins until the sugar has dissolved. Transfer to a bowl to cool, then chill until cold.
Place the caster sugar on a large plate. Drain the cranberries and roll in the sugar, coating each completely by shuffling the plate from side to side. Transfer to a lined baking tin and dry out in the preheated oven for 10 mins. Allow to cool.
Make up some thick icing by mixing together the icing sugar and ½ tsp of cold water, then transfer to a piping bag with a thin nozzle. Place the iced Christmas cake onto a serving dish and pipe a thin line of icing around the base of the cake, then fix cranberries all around the edge, piling a few cranberries up at uneven intervals to produce an irregular, natural look. Sprinkle the middle of the top of the cake with ½ tsp cold water, then pile half of the cranberries on top. Serve straightaway.
This decoration is made no more than two days before it is to be displayed as the cranberries will start to leach their pigment after this time.

Other natural cake decoration recipes from our Christmas 2015 issue:

• Christmas wreath
• Florentine topping
• Snow cake

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Coronation turkey

Serves 2
400g chopped leftover roast turkey
1 tbsp butter
1 onion
1 tbsp mild curry powder
zest and juice of 1 lemon
60g unsalted cashew nuts
50g dried apricots, chopped
90g natural yogurt
2 tbsp chopped flat-leaf parsley
black pepper
fresh white bread and rocket, to serve

In a saucepan, heat the butter and sauté the onion for 10 mins, until very soft. Add the curry powder and stir for 1 min. Add the zest and juice of the lemon and transfer to a bowl. Stir in the turkey.
Crush the cashew nuts lightly with the end of a rolling pin. Stir them into the turkey mixture, along with the apricots, yogurt and parsley. Season with black pepper and chill for a minimum of 30 mins until needed. Serve with rocket in a sandwich on fresh white bread.

Other festive leftover recipes from our Christmas 2015 issue:

• Christmas pudding sausage rolls
• Turkey pancake rolls
• Orange and cinnamon potato cake
• Mulled wine sorbet

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

White chocolate trifle with gingerbread

Serves 8
300g white chocolate
1½ tsp ground ginger
200g self-raising flour
100g light muscovado sugar
½ tsp bicarbonate of soda
100g butter
125ml whole milk
3 tbsp black treacle
2 eggs
350g marscapone
400ml double cream
zest of 1 large orange

 Grease and line a 20cm square tin. Mix the dry ingredients in a large bowl. Melt the butter and add to the bowl, with the milk and treacle. Stir well until blended. Leave to cool then beat in the eggs. Add this mixture to the dried ingredients, beating until smooth. Pour into the prepared tin. Bake in a preheated oven at 160C/gas mark 3 for 35 mins until cooked through and springy to the touch. Cool in the tin before turning out and cutting into cubes.
Chop the chocolate into small pieces and put in a bowl with the marscapone. Place over a pan of gently simmering water. Cook without stirring until the chocolate has melted. Remove from the heat and cool for 5 mins, then stir gently. Whip the cream until it stands in soft peaks and fold into the chocolate mixture.
Scatter a third of the gingerbread in the base of a trifle bowl. Top with a third of the white chocolate mixture. Repeat the layers, finishing with the white chocolate. Sprinkle with the orange zest.

Other chocolate dessert recipes in our Christmas 2014 issue:

• White chocolate and cranberry tart
• White chocolate & clementine cheesecake with pomegranate seeds
• Double Chocolate orange meringue

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Cheese and cranberry parcels

Makes 16
6 sheets filo pastry (60cm x 25cm)
75g butter
4 tbsp cold pressed rapeseed oil
4 spring onions, chopped
240g Lancashire cheese
150g cranberry sauce

Cut each filo sheet into eight equal pieces. Melt the butter in a small pan. Pour off the butter fat into a bowl, discarding the milk solids in the bottom of the pan. Add the oil to the butter fat. Crumble the cheese into the bowl. Add the spring onion and toss to combine.
Stack three squares of filo on top of each other slightly staggered, brushing each square with the butter mixture. Place a spoonful of the cheese mixture in the centre and top with cranberry sauce.
Gather up the pastry around the filling, pinching together at the top to seal. Place on a baking sheet. Repeat until all the pastry and filling is used. Brushthe parcels with the butter mixture and bake in a preheated oven at 190°C/gas mark 5 for 12–15 mins until golden. Allow to cool slightly and serve warm. Once cooked the parcels can also be eaten cold.

Other fruit and cheese starter recipes in our Christmas 2014 issue:

• Pear, blue cheese and roasted walnut salad
• Toasted goat's cheese with hazelnuts and grapes
• Baked cheddar custards with roasted damsons
• Figs with Stilton and honey
• Pumpkin and apple soup with Wensleydale toasts

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Rolled and stuffed turkey breast

Serves 8
2kg skinless boneless turkey breast

For the stuffing
50g dried cranberries
25g pecans
1 onion
zest 1 orange
75g sourdough breadcrumbs
500g good quality pork sausagemeat
salt and pepper

For the topping
4 rashers thin cut smoked streaky bacon
25g pecans
15g dried cranberries
50g coarse sourdough breadcrumbs
2 tbsp cranberry jelly

For the gravy
1 litre poultry stock
2 tbsp plain flour
150ml port
2 tbsp cranberry jelly

To make the stuffing, place roughly chopped cranberries and pecans in a mixing bowl. Peel and finely chop the onion. Add to the bowl with the finely grated zest of the orange. Add the breadcrumbs and sausagemeat. Season with salt and pepper, mixing until well combined.
Place the turkey on a large sheet of cling film and slit it lengthways, horizontally. Cut almost but not all the way through so that it remains joined on one side. Open it out and cover with another sheet of cling film. Flatten out using a rolling pin until the meat is an even thickness. Spread about two-thirds of the stuffing mix down the length of the turkey breast. Roll the meat up and secure with string. Place on a rack over a large roasting tin. Pour 400ml boiling water into the roasting tin. Cover with a tent of foil and pinch the edges to the tin to seal. Cook in a preheated oven 200°C/gas mark 6 for 20 mins then reduce the temperature to 150°C/gas mark 2. Cook for a further 2 hrs.
To make the topping, finely chop the bacon and dry fry until crisp. Chop the pecans and cranberries and add to the pan with the breadcrumbs. Cook, stirring, until the bread is lightly toasted in places. Set to one side.
Roll the remaining stuffing into eight balls and place in a small lightly oiled baking tin. Remove the turkey from the oven and transfer to a serving plate. Set to one side to rest. Increase the oven temperature to 190°C/gas mark 5 and place the stuffing balls in the oven to cook for 25 mins. To make the gravy, pour the juices from the roasting tin into a bowl. Spoon off the fat that floats to the surface. Place the roasting tin on a high heat, add flour and stir to scrape sediment from the tin. Cook for 1 min. Pour in the port and stir well. Add the stock, bring to boil and simmer for 5 mins. Add the turkey juices, bring back to the boil and cook for a further 3 mins. Add cranberry jelly and stir until dissolved. Strain into a serving jug.
Spread the top of the turkey with the cranberry jelly. Sprinkle and press the topping over the turkey and serve with the stuffing balls alongside.

Other Christmas roast recipes in our Christmas 2014 issue:

• Roast rib of beef, Yorkshire pudding and red wine gravy
• Roast goose with stuffed apples and plum sauce
• Sprouts with bacon, chilli and garlic
• Roasted lemon and rosemary potatoes
• Roast mixed vegetables
• Potato and thyme cakes

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Chestnut stuffing

200g cooked peeled chestnuts
1 small onion
25g butter
1 tbsp chopped fresh thyme
225g good quality pork sausage meat
salt and freshly ground black pepper

Coarsely chop the chestnuts and peel and chop the onion. Melt the butter in a small pan and fry the onion until softened. Allow to cool. Place in a bowl with all the ingredients and mix well. Use to stuff the festive roast, remembering to adjust the cooking time accordingly.

Other traditional festive feast recipes in our Christmas 2013 issue:

• Three bird roast
• Nutty roast potatoes
• Lemon-glazed carrots and shallots
• Baked beetroot and orange

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Sparkling Peach and Cranberry Cocktail

200ml peach nectar
600ml cranberry juice
Sparkling water or lemonade
Handful of fresh cranberries
6 long stems of rosemary

Combine the peach nectar and cranberry juice in a jug then divide between 6 glasses. Add a few cranberries to each glass. Place rosemary stems into the glasses. Top up with sparkling water or lemonade, stirring with the rosemary swizzle stick as you pour.

To make alcoholic: Replace the water or lemonade with sparkling wine

Other festive drink recipes include:

• Spiced hot toddy
• Warm winter berry cocktail
• Apple pear and cinnamon punch
• Orange and Cardamom cordial