The seemingly abrupt arrival of Autumn/Winter has bought with it the recent storms that swept the country paired with extreme and in some cases, devastating rainfall. With the stark contrast in our weather in comparison to the intense Summer heat, the dark, early evenings and sweater weather inspires the craving for hearty comfort food and we have two delicious strawberry infused recipes for you to enjoy over the coming months (and beyond!), thanks to the wonderful Annabel’s Deliciously British.
Now that UK strawberry season (beginning of May until October), is behind us for another year, Annabel produces a variety of preserves including the Strawberry Chilli Chutney used in both of these mouth-watering recipes. The strawberries used have been grown on her family farm in West Yorkshire’s lush but rugged countryside and those used in Annabel’s preserves are made using ‘wonky’ strawberries, which as she says, “helps us achieve our zerowaste goal – but makes no compromise on flavour.” Speaking of her chutney, Annabel says, “our chutney marries the sweetness of the strawberries with a discernible kick of spice – resulting in the ultimate chilli chutney.”
Sausage Roll with Strawberry Chilli Chutney:
Ingredients:
- 1 sheet ready-rolled puff pastry
- 450g Sausagemeat
- 3 tbsp Annabel’s Deliciously British Strawberry Chilli Chutney
- 1 free-range egg (to glaze)
Method:
Pre-heat the oven to 200C (180C fan) and line a baking tray with greaseproof paper and unroll the sheet of puff pastry onto it.
Evenly spread the chutney down one half of the pastry sheet (on the long side), leaving a 3-4cm gap around the edges. Layer the sausage meat on top of the chutney.
Beat the egg and brush a little around the edges of the pastry, then fold the pastry over the filling. Press the edges together with a fork before scoring air holes along the top with a knife. Then brush the top of the pastry all over with the remaining egg.
Bake for 40 minutes, until golden brown and cooked through. Serve hot or cold, with extra strawberry chilli chutney for dipping!
Luxury Cheese Toastie with Strawberry Chilli Chutney
“The classic cheese toastie is a feel-good, brunch-time staple, but we decided to take it up a notch with a few luxurious additions. Quality cheese, crusty sourdough bread and our delicious Strawberry Chilli Chutney combine to make an indulgent cheese toastie,” shares Annabel.
Ingredients:
- 50g mature cheddar (grated)
- 2 thick slices of artisan bread (we love sourdough)
- 2 tbsp Annabel’s Strawberry Chilli Chutney
- Handful fresh basil
- Salted British butter
Method:
Butter both slices of bread then turn over and generously spread the chutney onto the other side.
Top with grated cheddar cheese and sandwich together with a few leaves of fresh basil.
Melt a knob of butter in a frying pan over a medium heat, then add the toastie and fry for 2-3 minutes on each side until golden brown and oozing with cheese.
Serve with an additional portion of Annabel’s Strawberry Chilli Chutney on the side for dunking!
Some other delicious combinations we love:
- Brie, bacon & strawberry chilli chutney, fried in thyme butter
- Gruyere, prosciutto & strawberry chilli chutney, fried in rosemary butter
A big thank you to Annabel for sharing these wholesome recipes with us, for you! To shop the range of Annabel’s Deliciously British products, click here.
Photography credit Trish Henderson.