... is that home-made chutney? Heck yes it is.
Crudités galore, whatever you have in
A few types of cheese in thin slices - following the basic rule of a good cheese board here with a firm (Gouda), a soft (Brie) and a strong (Stilton)
A generous dollop of gorgeous apple and raisin chutney (my go to recipe is here but I use 100ml less cider vinegar and replace it with 100ml balsamic for a richer colour and flavour. I think the next development will be to incorporate port into a chutney, for an even better pairing with cheese)
Serve with a slice of bread on the side and nibble away in the sunshine.
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