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Graham Campbell provides a lovely spiced apple chutney recipe, which has a hint of warmth from cloves and cinnamon. As a fruity chutney, this would work well with cheese or with pork, but it's also delicious served as a sweet treat with these easy cinnamon straws.
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Add the red wine vinegar, stir through and reduce the heat
25ml of red wine vinegar
6
Remove from the heat and strain the infused juice into the pan with the apple. Simmer until thick and pulpy. Remove from the heat and divide into sterilised jars, store in the fridge
7
Preheat the oven to 175˚C/gas mark 3.5
8
For the cinnamon twirls, use a wooden spoon to beat together the butter, sugar and cinnamon
On a lightly floured surface, roll out the puff pastry into a 10 x 20cm rectangle, 1/2cm thick
160g of puff pastry
10
Spread the entire surface with the cinnamon butter and fold the sheet in half lengthways. Cut into 1/2cm wide strips and while holding both ends, use a twisting motion to form 10 twirls
11
Place the twirls on a baking tray lined with parchment paper, brush with milk and cook for 20-25 minutes until golden and crispy
1 dash of milk
12
Once cooked, remove and allow to cool. Serve immediately with the apple chutney or store in an airtight container for up to 3 days
Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.
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Spiced apple chutney and cinnamon twirls
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