Ingredients

• 2 tbsp butter
• 110g/4oz baby spinach leaves
• freshly grated nutmeg
• salt and freshly ground black pepper
• 4 slices pancetta
• 200g/7oz rindless soft goats' cheese log
• 250g/9oz puff pastry
• rolled out to 5mm/¼in thick
• 1 free-range egg
• beaten
• 110g/4oz light muscovado sugar
• 1 shallot
• finely chopped
• 1 tsp fresh ginger
• finely chopped
• 1 tsp mixed spice
• ½ tsp dried chilli flakes
• 2 apples
• cored and chopped
• 110g/4oz sultanas
• 60ml/2½fl oz white wine vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the en croute
• melt the butter in a frying pan over a medium heat. Add the spinach and cook until just wilted.
• Add a pinch of freshly grated nutmeg and season well with salt and freshly ground black pepper. Remove from the pan and leave to cool.
• Wrap the pancetta rashers around the goats' cheese.
• Place into the same hot frying pan and cook for two minutes on each side
• then remove and set aside to cool.
• Cut the puff pastry into two large rounds. Place the spinach into the centre of one of the pastry rounds.
• Top the spinach with the cooled pancetta-wrapped goats' cheese and season well with salt and freshly ground black pepper.
• Brush the edge of the pastry round with the egg and place the remaining piece of pastry over the top. Press the pastry down and crimp the edges.
• Score the top of the pastry in a circular pattern and brush with the remaining egg wash. Place the pastry parcel onto a baking tray and transfer to the oven to bake for 20 minutes
• or until golden brown and cooked through.
• For the chutney
• heat a pan
• add the sugar and allow to melt.
• Add all of the remaining chutney ingredients and cook for 15-20 minutes
• until the apples are tender and the chutney has thickened slightly
• then remove from the heat and allow to cool.
• To serve
• place a half of the goats' cheese en croute onto each plate with a spoonful of chutney placed alongside.