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Chunky Fig, Walnut and Whisky Chutney

I first made this chutney to accompany our cheese plate at The Providores Restaurant in London when I discovered a rather excessive stash of dried figs taking up space in our cramped larder. It really deserves to be eaten on its own, as an accompaniment to cheese, pate, chicken pie and all cold meats. However it's also brilliant mixed through roast kumara for the last few minutes in the oven, or tossed with hot roasted peeled baby beetroot, especially when you have a mixture of red, orange and golden beets. Here are two very simple recipes to help you make the most of it.

Toasted ham, cheddar and Chunky panini

for 2
2 panini
butter or olive oil
100g sliced ham
3 tablespoons Chunky
100g sliced cheddar cheese

Split the panini open and spread with a little butter or a drizzle of olive oil. Lay the ham on the bottom halves, spread with the Chunky, then lay the cheese on top and press the panini tops on firmly. Cook in a panini press or toast on both sides under a grill. Eat while hot.

Chunky roast kumara

for 4 as a side dish
600g kumara - any variety will work well
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme (or try oregano or rosemary)
3 tablespoons Chunky

Oven at 180°C. Scrub the kumara skins then cut them roughly into 2cm chunks. Place in a ceramic roasting dish (or line a metal one with parchment) and add the oil, thyme, ? cup hot water, salt and freshly ground pepper. Mix well and roast for 45 minutes, stirring once. By now the kumara should be almost cooked - test it with a sharp knife. Mix in the Chunky and return to the oven for another 8 minutes. Eat while hot.